Instant or Whole Potatoes

[Hawkeye OG]

Instant potatoes offer 95% of the flavor of whole potatoes, and the nutritional differences are negligible. Plus, there's the added hassle and wasted time spent constantly buying fresh potatoes, deciding to peel or not, peeling if you choose that route, finding your peeler/cutting board/knife, boiling, cleanup, etc. Seriously, be wiser with your time, people.

Solid recipe for the "instant" connoisseurs out there;
-1 box Idahoan original instant mashed potatoes
-1.5 teaspoons of garlic powder
-3 generous squirts of I can't believe it's not butter! Spray
-dash of salt/pepper
-half cup of shredded government cheddar (optional)

Follow directions on box of Idahoan, and serve with a sprinkle of dried parsley flakes for color.

I bet you have a mean Ramen recipe. Please share.

 

[Xuder O'Clam]

Instant potatoes offer 95% of the flavor of whole potatoes, and the nutritional differences are negligible. Plus, there's the added hassle and wasted time spent constantly buying fresh potatoes, deciding to peel or not, peeling if you choose that route, finding your peeler/cutting board/knife, boiling, cleanup, etc. Seriously, be wiser with your time, people.

Solid recipe for the "instant" connoisseurs out there;
-1 box Idahoan original instant mashed potatoes
-1.5 teaspoons of garlic powder
-3 generous squirts of I can't believe it's not butter! Spray
-dash of salt/pepper
-half cup of shredded government cheddar (optional)

Follow directions on box of Idahoan, and serve with a sprinkle of dried parsley flakes for color.

Is that the corn starch covered pre shredded, or do we have to go to the trouble of getting the grater out, and dirtying another plate or bowl? Can it be a generous dash of garlic powder? Who has the time to measure? And don't get me started on salt and pepper grinders. Too many questions regarding this recipe.

 

[Novak]

Is that the corn starch covered pre shredded, or do we have to go to the trouble of getting the grater out, and dirtying another plate or bowl? Can it be a generous dash of garlic powder? Who has the time to measure? And don't get me started on salt and pepper grinders. Too many questions regarding this recipe.

My government queso comes in block form, but you're right, I didn't consider the trouble shredding your own could be. I guess you could just slice a chunk off that is the eyeballed equivalent of a half cup and plop it into your exquisite, hot mixture... but you do dirty a knife in the process.

 

[number51]

This thread jam packed with amazing life hacks. So many time savers, bless you all.

Quick question:
Is there a replacement for the garlic powder? That stuff is such a hassle, find it in the store, put it in the cart, then from the cart to the checkout, put it in the car then out of the car into the kitchen, put it all the way up on the spice rack, I haven't even started cooking yet and I'm exhausted! There has to be a better way!

 

[Xuder O'Clam]

This thread jam packed with amazing life hacks. So many time savers, bless you all.

Quick question:
Is there a replacement for the garlic powder? That stuff is such a hassle, find it in the store, put it in the cart, then from the cart to the checkout, put it in the car then out of the car into the kitchen, put it all the way up on the spice rack, I haven't even started cooking yet and I'm exhausted! There has to be a better way!

Just imagine garlic.


Imaginary cooking may not have all the nutrients as the real thing, but can be just as delicious, if it's not too complicated.

 

[gpphat]

Just imagine garlic.


Imaginary cooking may not have all the nutrients as the real thing, but can be just as delicious, if it's not too complicated.

and 95% of the actual flavor

 

[Burque]

Can't have potatoes. Too many carbs.

 

[number51]

Just imagine garlic.


Imaginary cooking may not have all the nutrients as the real thing, but can be just as delicious, if it's not too complicated.

and 95% of the actual flavor

I am more than willing to sacrifice a mere 5% of flavor to stay in bed and focus on my napping game.

 

[winos5]

Carbs are the devil, so potatoes must be the spawn of Satan.

 

[Tater]

 

[Stangboy124]

Instant potatoes are an affront to God and nature...

 

[BlackHawkPaul]

I'll be cooking a beer can chicken tonight, and I have a cast iron skillet that I use for my potatoes on the grill.
Chop up 6 red potatoes (serves 3-4) and use olive oil in the skillet. I season them with black pepper, steak seasoning, some Lawrys seasoning salt, add onions, garlic, and fresh chives with a pinch of cayenne pepper and paprika. Damn tasty potatoes.

 

[ursamajor]

I'll be cooking a beer can chicken tonight, and I have a cast iron skillet that I use for my potatoes on the grill.
Chop up 6 red potatoes (serves 3-4) and use olive oil in the skillet. I season them with black pepper, steak seasoning, some Lawrys seasoning salt, add onions, garlic, and fresh chives with a pinch of cayenne pepper and paprika. Damn tasty potatoes.

This. Although I put them in a bowl with a little bit of water first, then nuke them for 5 minutes. Drain, then throw them into the hot cast iron with the oil already heated-shaves a lot of time off.

I try to tell my wife over and over how to use cast iron without the food sticking but she never listens. She throws the food and oil/butter into a Cold skillet. No matter how many times I tell her to heat the skillet up first, then throw the oil/butter in, and once that's brought up to heat throw the food in...she just won't do it. If you know what you're doing, cast iron is the best non stick skillet out there. Well, maybe carbon steel too, with the same approach. When I use my wok, nothing sticks either. As for her, it's the same disaster.

Seems simple to me, but then again, I've used cast iron my whole life, she hasn't.


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[ursamajor]

As for the taters, try some chopped green onions. I mix up which kind of onions I throw in, depending on what I'm in the mood for.


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[Spunky Porkstacker]

This. Although I put them in a bowl with a little bit of water first, then nuke them for 5 minutes. Drain, then throw them into the hot cast iron with the oil already heated-shaves a lot of time off.

I try to tell my wife over and over how to use cast iron without the food sticking but she never listens. She throws the food and oil/butter into a Cold skillet. No matter how many times I tell her to heat the skillet up first, then throw the oil/butter in, and once that's brought up to heat throw the food in...she just won't do it. If you know what you're doing, cast iron is the best non stick skillet out there. Well, maybe carbon steel too, with the same approach. When I use my wok, nothing sticks either. As for her, it's the same disaster.

Seems simple to me, but then again, I've used cast iron my whole life, she hasn't.


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So a cast iron skillet needs to be the temp of the flame before the oil is poured in. Didn't know that would make a difference.

 

[ursamajor]

So a cast iron skillet needs to be the temp of the flame before the oil is poured in. Didn't know that would make a difference.

Up to target cooking heat, yes. Then give it a little time to bring the oil or butter up to heat, then the food.


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