Good and bad fat

[Mister D]

How about mashed potatoes? With garlic?

I have yet to mash potatoes. I always rely on mom. I bake them and I do use a little pat on the baked taters. She uses the yukon gold variety which are oddly creamy even without fat. She uses Skimplus to add a little consistency and it's actually quite good.

[oceanloverOH]

Hmmm...I don't often use butter (Mister D is an olive oil man) but I will have to try it. I only use butter for eggs.

I use butter for eggs too, and a bit on my morning toast. But my favorite use is a half pat of real butter (maybe 1/2 tsp) melted on my steamed vegetables or potato, with maybe a tiny pinch of basil or parsley on top....makes ALL the difference.

[oceanloverOH]

I'm getting hungry.

[Mister D]

I'm getting hungry.

Me too!

[Mister D]

I bought a 1/4 lb. of Kerrygold. I must say it does taste better. Twice the price of other choices except for Plugra but 1/4 lb. of butter lasts me a month.

[oceanloverOH]

I bought a 1/4 lb. of Kerrygold. I must say it does taste better. Twice the price of other choices except for Plugra but 1/4 lb. of butter lasts me a month.

I don't use my Kerrygold for most cooking....like you, I cook at a lower temp and if I need a little fat, I use olive oil. But once you taste a little Kerrygold melted on steamed vegetables, or use it for baking cookies or cakes, you'll never go back to American butter. It's worth the extra cost.