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this post was submitted on 26 Mar 2024
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How is doing...that...to a potato less work than cutting a few into large chunks, boiling in salt water, then mashing with some butter, milk, salt, pepper, garlic, and sour cream?
I feel like in terms of strict effort, doing the slicing on one potato, not even counting the cooking, is more of a bother than the entire process of making a big batch of mashed potatoes.
Because you are already doing half the work to make them as a part of cooking the meat in either of those scenarios. You may not even need to dirty another pan if you are using cast iron.