I briefly marinated the meat in soy sauce, red pepper flakes, pepper, olive oil, and garlic powder after practically shaving it on the diagonal across the grain.

The meat was a gift so do didn’t contribute to the cost but if you know the price of 3 ounces of whole tissue steak or chicken you could add that in. If I had any provolone I would have put it between the toppings and the potatoes.

Cost per person, $1.24

    • FauxPseudo @lemmy.worldOPM
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      18 hours ago

      They were on sale and even then they are more expensive if a five pound bag costs less than about $3.50. They are extremely convenient. They aren’t as good but they are good enough. Also when I make mashed potatoes I tend to make too much. Not too much to have leftovers but too much to not feel guilty about eating in one go. So this helps with portion control.

    • Godort@lemmy.ca
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      19 hours ago

      Pound for pound? Probably more expensive. But it has a much longer shelf life and they can be made much faster

      • FauxPseudo @lemmy.worldOPM
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        18 hours ago

        That shelf life is very nice. They take about a sixth the time as scratch made.

        But, yeah, they cost way more, even on sale. But even way more is less than a dollar per person.

      • bdonvr@thelemmy.club
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        15 hours ago

        Yeah. I always do scratch made but peeling does take a hot minute. Other than that it’s all passive time cooking then I strain and throw the cooked potatoes in the stand mixer and it mashes them for me. Throw in some butter, salt/pepper, maybe a bit of heavy cream or half/half. Also I throw in some garlic cloves in with the potatoes before cooking, once cooked they mash up just fine. Sometimes a few egg yolks at the end too if I’m feeling fancy.

        • FauxPseudo @lemmy.worldOPM
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          16 hours ago

          I am a “leave the peels on” person. By the time the hand mixer gets done with them they are barely noticeable.

          I don’t have room for my stand mixer to live in the kitchen and I’m not carrying that beast 20 feet so I’m all about the hand mixer.

          I literally never understood the TV trope about lumpy mashed potatoes. I assumed everyone’s were as creamy and smooth as mine. Then I had a friend’s mashed potatoes. Lumps. So many lumps. Like they mashed with a fork. Suddenly it all became clear.

          • bdonvr@thelemmy.club
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            15 hours ago

            Honestly a bit of lumps is a good thing sometimes. But yeah with the mixer usually don’t get any.