Butter has less trans-fat. I would prescribe 1 thin pat of butter per layer of potato that you are eating (assuming you eat it down a quarter inch at a time).

If you want to make a creamy mash, add some milk to supplement the butter or the fake butter.

“I can’t believe that It’s not butter” IS NOT BUTTER !

It has no trans fats or cholesterol. Couple of Tablespoons would be my amount. S&P to taste.

Sounds like he’s cautioning you on fat intake. Cream cheese has the lrast fat of them all.
Use cream cheese and green onions and a table spoon of butter or sour cream if you must.

I find garlic can add lots of flavor to things, without being as unhealthy.

When I think of a bag of potatoes, I think of cutting them up, and baking them.

Or cutting them up, and putting them in a pot, with some cut up bell peppers, and onions. Maybe add some condensed soup, bring it to a boil, drop a few eggs in for protein.

You could even add garbanzo beans, for texture difference and protein.

If you ARE going to use something like butter, I am fine with margarine. Sometimes, you can buy margarine with omega fatty acids. When you’re not rich, you have to eak out nutrition from whatever sources you can.

I also have cans of sliced carrots, baby corn and beef ribs.

I am now thinking of making a crock pot stew.

I will make after my laundry is done from the dryer, as I don’t want to risk starting a fire.

Thanks @all

I will update how it turned out.

Ummm…I Can’t Believe It’s Not Butter is margarine. Interesting fact: Flies will not eat margarine. They will eat butter, but won’t go near margarine. Fruit Flies won’t go near it either. This might be a clue that it is so processed it is likely not good for you. Stick with butter.

^^^^ My cat wouldn’t eat my leftover Swanson’s chicken pot pie that had plenty of chicken and gravy left. I wondered the same thing.

Update I had three quartered red potatoes, and one of the two beef ribs.

I didn’t touch the carrots and babys corn. I have one rib for later.

I didn’t enjoy. The potatoes where too starchy and the beef rib was too greasy.

@Dutchess_III I’d be careful giving “people food” to cats. If it has onion or garlic in it, that can be bad for the cat. The sulfur in these plants (that give them their smell/taste) can cause problems for your cat. Dogs too. In large enough quantities it can kill them. If you were to feed the cat just a little on a semi-regular basis you’d likely see irritation to the digestive tract and possibly swelling around the butt.

^That’s correct. “Domestic” animals, are domesticated. They need food made, just for them.
Human food is rolling the dice, each time, with the animal’s health.
And folks. Please spay, or neuter, your pets. (Bob Barker RIP.)

Reds are roasters. Oven roast them in medium small chunks, coated in olive oil, salt and pepper until crispy and golden brown. Butter is unnecessary, but a ketchup, gravy, or sour cream goes well.

Sorry the ribs didn’t turn out. With ribs, method is everything. How did you end up cooking them?

@Smashley I cooked the ribs at 350f for 60 minutes

That’s not nearly long enough @DeerGuy.

Oh, @RedDeerGuy1 beef ribs need 5 hours at 250* F. The times lets the fat out of the meat and gristle breakdown.

@RedDeerGuy1 Ribs are a fatty cut of meat. They will always be greasy when cooked. Cooking them low and slow is better as it does tenderize the meat better. Fall off the bone.

I’ll cede to Dutch here. She’s from a region famous for ribs/BBQ…

We cook the whole pig in my neck of the woods.

Best pork I ever ate was a whole pig roasted in the ground for, like, 24 hours.

^Hawaiian style.

Update I cooked three quartered red potatoes with olive oil and ground pink Himalayan salt. For 350f for 50 minutes.

Was perfect. Will definitely make again.

Thanks @all

@RedDeerGuy1 – that’s exactly what I do when I do sheetpan potatoes, I use red potatoes. If I want baked potato in the traditional foil wrap, I use Russet potatoes. Comes out smoother.

Know what’s awesome with grilled salmon? Candied sweet potatoes!