[Steve-o]

As an offshoot of a Better Than Bullion mention in another thread, I'm guessing we've all made a dish that, after getting all the right ingredients and all the prep, turned out to be only as good (or not much better) than what you could buy in a store.

I once made real gefilte fish. Grew up on the East Coast and so I had lots of opportunities to try the jarred kind. I found a recipe that called for species of fish I'd never seen at most fish markets (buffalo?) and a lot of chopping and mincing. It was an afternoon-long deal. And the result was good -- but not so much better than the jarred fish that I was willing to ever do it again.

What about you folks?

 

[Shane R]

Lasagna. There are several frozen lasagnas that I am satisfied with.

 

[Colbyt]

The list is long but the brain is still asleep. Most thing Martha Steward does would make the list.

 

[KitchenWench]

Lasagna. There are several frozen lasagnas that I am satisfied with.

Lasagna may be a monumental pain in the butt to make, but it's so worth it to me. When I make it I make enough to freeze in 4 serving foil pans plus 1 for immediate eating.

Food not worth the effort...hmmm... scratch made mashed potatoes.

 

[Wooleybooger]

Lasagna may be a monumental pain in the butt to make, but it's so worth it to me. When I make it I make enough to freeze in 4 serving foil pans plus 1 for immediate eating.

Food not worth the effort...hmmm... scratch made mashed potatoes.

I'll go with the mash potatoes also. Cooking, mashing, chopping whatever you may add, etc. I've been buying packages of Idahoan Instant Mashed on Amazon using Subscribe and Save. Getting the 8 oz pk. One is enough for 3 or 4 people. Those went out of stock and now I have to get Betty Crocker instant mash . I also get Southeastern Mills instant gravy mix in various types that way.

 

[Shane R]

I also get Southeastern Mills instant gravy mix in various types that way.

That's a good product. I keep 5-6 packets of various flavors in the pantry.

 

[Roll_Bones]

These are so good, you really don't need to make homemade unless you just want to. I would put these up against most homemade rolls.
You do have to let them rise and then bake them. But they are incredible.

 

[Colbyt]

I'll go with the mash potatoes also. Cooking, mashing, chopping whatever you may add, etc. I've been buying packages of Idahoan Instant Mashed on Amazon using Subscribe and Save. Getting the 8 oz pk. One is enough for 3 or 4 people. Those went out of stock and now I have to get Betty Crocker instant mash . I also get Southeastern Mills instant gravy mix in various types that way.

Ever tried Hungry Jacks in the box? You can vary the batch size.

 

[Wooleybooger]

No I haven't.

 

[PickyPrincess]

Most desserts that say their just like a peanut butter cup. I've tried making several, including one I talked about on here.

In the end; I'd be fine with eating the store-bought peanut butter cups.

It takes too much work to make something that tastes like something you can buy cheaper at a store. Quicker to buy store bought as well.

 

[KitchenWench]

I'll go with the mash potatoes also. Cooking, mashing, chopping whatever you may add, etc.

Exactly! That doesn't mean I won't make them from scratch for special occasions, I just don't see the point in doing it on a normal evening.

 

[Roll_Bones]

There was a time when I preferred instant mashed potato's over homemade. It was because I did not like the lumps.
Then a few years ago I started making homemade as my wife did not like the instant kind.
So its almost as easy as instant and much better. And you can mitigate lumps as well.

1) Peel and cut up potato's
2) Bring to a boil and then turn heat to just simmer.
3) Start checking at 10 minutes. Use a pointed knife and make sure it passes through the potato very easy.
4) Drain.
5) Mash in same pot with milk/cream/half & half and butter until creamy. Salt and pepper. I use more butter than I should. Whip with a spoon if you want smoother results.
6) Mashed potato's hold very well in a 200° oven covered.

 

[LeonardoDaBenz]

Make sure you add hot milk (not straight from the fridge). Aids in absorbtion so you don't "overmash/overmash".

 

[Roll_Bones]

Well here's another product we use a lot and its very good. 1.25 cups water/stock/beer, 2 tbls butter or olive oil or both and simmer on low for 20 minutes.

 

[KitchenWench]

There was a time when I preferred instant mashed potato's over homemade. It was because I did not like the lumps.

We love the lumps (yeah, I know, we're weird around here...lol) and have figured out how to make sort of lumpy instant. Husband does a great job. And mashed potatoes should be thick enough for the spoon to stand up straight..,lol

 

[Old Gnome]

We love the lumps (yeah, I know, we're weird around here...lol)

You ain’t alone.

We use this…

https://a.co/d/4gpVGTs

 

[Wooleybooger]

You ain’t alone.

We use this…

https://a.co/d/4gpVGTs

I was raised on mash potatoes made with one of those, nary a lump in sight. I even have one. I use instant mash taters.

 

[KitchenWench]

I've got that one and this one (don't ask...I seem to be a kitchen tool magnet) https://www.amazon.com/Chef-Craft-S...677467392&sprefix=potato+,aps,569&sr=8-6&th=1

In terms of lumpy, I get better results with the first than the second.

 

[Colbyt]

You ain’t alone.

We use this…

https://a.co/d/4gpVGTs

I use one of those, rarely for potatoes, but weekly for breaking up cooking ground meat.

 

[Roll_Bones]

You ain’t alone.
We use this…

https://a.co/d/4gpVGTs

I use the same one and like it a lot. However you can mitigate lumps by whipping with a spoon after mashing. I think the whipping does 2 things. 1 It aerates the mixture creating a lighter mashed potato. 2 It helps get rid of some of the lumps. It cannot get all the lumps but it does help.
I don't mind lumps these days and only use instant mashed as a thickener. I could never serve instant mashed potato's to a guest or at Thanksgiving. Just isn't right and you can taste and tell the difference no matter what they say.