Yeah, they do. But grocery store prices are always less than fresh market prices, at least in this area. And the quality is not as good as the fresh market prices - grocery store fruit, especially, is really bad compared to what I get at the farmer’s market/co-op/etc.
We make mashed potatoes by boiling small red ones until they are done, then beating them without peeling them with a stick of butter and a clove of garlic and some salt. This is indeed easier than instant and also yummier.
We found out that steaming them instead of boiling does not yield equivalent results. Instant is better than the gray mess we got from steaming the potatoes.
Pure steam may not work, but steaming in a little bit of water (MUCH less than what it takes to boil potatoes) results in WAY better potatoes. I do about 1/3 cup liquid to about a pound of potatoes.
One key to good mashed potatoes is you want to cook the potatoes, but get rid of as much liquid as possible. Straight steaming produces gummy potatoes, but if you can find a way to use only a little liquid, or cook them to evaporate the liquid after they’re mashed, the taters get MUCH tastier.
Even more tasty: throw in a few parsnips or turnips or carrots. Healthier, and tastes a lot better than plain mashed taters.
One of my signs of summer is when the price of peppers changes from “per pound” to “each.” A quarter a pepper or less = summer. $2.59 lb. pepper = no summer, no buy.
Another item that does very well in the microwave is baked red potatoes.
Prick each of them a few times and rub them with a little good virgin olive oil.
Put 6 to 8 of them in a small square microwaveable dish with top and nuke for 7 minutes.
Cut each in two and nuke for another 3 minutes.
I think so, too. I make them (instant) all the time as a (yes, bland) base for goopy gravy things and I have never in over 20 years ever gotten a complaint. The scalloped and the au gratin in boxes are as good as any I’ve ever made from scratch and are a godsend on a busy weekday.