Shoutout to my aunt who insisted on using a whole stick of butter in her mashed potatoes, which I thought was crazy until I tried it at my place last Thanksgiving.
I always skimped on the fat to make them 'healthier', but after a dry, gluey batch, I followed her lead and the potatoes were actually creamy and held their heat for the whole meal, so has anyone else found a 'too much' ingredient that actually fixes a common cooking problem?