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