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Generally speaking we eat “healthy” low fat meals during the week and throw caution to the wind in a butter-animal-vegetable fat smorgasbord kind of way on the weekends. That said, I am a firm believer that cooks resort far too often to the addition of extraneous fats to carry their flavor(less) meal compositions into the winner’s circle. I believe this is taking the easy way out and find it more rewarding to develop and enhance the flavors of what I am cooking rather than mask the food with tons of butter and animal fat.

All that said, potato mashes are one of the most overly fat-adulterated side dishes known to both home and commercial kitchens alike. Surely the addition of cream, butter, sour cream, bacon, and cheese (note to self: that sounds promising, make a cream, butter, sour cream and bacon dip sometime in the near future) will wow your dinner guests, but it is more than possible to accomplish a similar feat without passively adding your friends and family to the quadruple bypass waiting list. You may say, “but clearly in the picture above you used bacon and sour cream,” and you are correct, I did in moderation, but only as a garnish not as means to make up for improperly seasoned mash potatoes.

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