For me, crepes ain’t worth the stress to make fresh. Just buy a little pack from store and focus on filling is my go to.

    • @Soulfulginger@lemmy.world
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      411 months ago

      If homemade mash tastes exactly like the box to you, you’re doing something wrong when you make them. I’m not saying instant is bad to have in a pinch, but having the dehydrated potatos in flakes immediately makes them starchier and have a more gluey consistency. Plus, there are tons of additives that definitely make it taste different from freshly cooked potatoes.

      • 🇰 🌀 🇱 🇦 🇳 🇦 🇰 ℹ️
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        11 months ago

        If your flakes come out gluey, you’re not using enough liquids to rehydrate it. I feel like everyone disagreeing here likes lumpy potatoes. One person already admit they don’t even remove the skin when they make theirs. Gross. They’re supposed to be smooth and creamy.

        • @Soulfulginger@lemmy.world
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          11 months ago

          I skin the potatoes and use a ricer. They are very smooth and creamy, not lumpy. I actually like boxed potatoes, but fresh still taste 10x better

        • @RBWells@lemmy.world
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          111 months ago

          That’s me! This has to be a fundamental difference in what we consider mashed potatoes. You are going for something textureless and processed like whipped potato porridge, I like them to be, well, mashed potatoes. Recognizably potatoes, mashed up and seasoned. The pressure cooked ones are fluffy as hell, they yield to a gentle fork smash.

    • sab
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      11 months ago

      It’s more recent science, but it seems every step of processing food (boiling, mashing, drying etc) breaks down cell structures, and that this in turn can make it harder for the body to take up nutrition. So you end up eating more but getting less nutritional value.

      Research is still ongoing though, and of course mashed potatoes from powder is obviously still much better than ultra-processed food.

      Here’s a source