Why were they so moist and good? Diane Bratcher’s mashed potatoes were steamed, she explained, and then enhanced a wee bit. Enhanced?
“Well, like you have to add salt, pepper, butter and sour cream,” said Bratcher, an amusing and very good home cook on the East End of Long Island, who frequently sports a Brooklynesque pork-pie hat and sneakers. Nudged a bit, she acknowledged that “a person could use fat-free sour cream and olive oil instead of butter…the trick is to add these things a little at a time and don’t overwork the potatoes.”
HOW TO MAKE IT:
1. Quarter the desired amount of Yukon Gold potatoes (skin on or off) and steam them in a basket until tender. Add what you choose as you mash them, including sour cream, butter, extra virgin olive oil, salt, pepper, and diced chives as a garnish. (We combine butter and olive oil, but Faith encourages Bratcher to make her mischievous version of these potatoes for her again in the not too distant future.)
