Ina Garten Has Revealed the Two Holiday Staples she Doesn’t Bother Making From Scratch

In the culinary world, few names evoke the same sense of comfort and reliability as Ina Garten. The Barefoot Contessa has long been an advocate for simplifying cooking without sacrificing quality, often reassuring home cooks with her famous mantra, "Store-bought is fine." As the holiday season approaches, Garten has identified two staples that she believes are not only acceptable to buy pre-made but are actually superior when store-bought: pumpkin purée and mashed potatoes.

Canned Convenience Over Homemade Hassle

While the idea of making pumpkin purée from scratch might appeal to the purists among us, Garten advises against it. She points out that the pumpkins typically used for homemade purée are not the same variety as those used in commercial products. "People think they should cook the pumpkin, but it never comes out right because the pumpkin purée is a certain kind of pumpkin that's different than what we buy, like for jack-o'-lanterns," she explains.

The canned versions are made from specific types of pumpkins that yield a consistent and desirable texture, making them a reliable choice for holiday baking.

Instant Mashed Potatoes

Mashed potatoes are a holiday staple, but they can be labor-intensive, especially when preparing a large meal. Garten suggests a clever shortcut: using store-bought mashed potatoes as a base and enhancing them with personal touches. She recommends adding ingredients like sour cream, garlic, or Parmesan cheese to elevate the flavor and texture. "You can buy really good mashed potatoes in the grocery store in the freezer section," she notes. "And then what I do is I add things to it… It's absolutely delicious. Nobody will know that they're not freshly smashed potatoes."

Whipped Cream, However, is A Homemade Must

While Garten embraces store-bought options for certain dishes, she draws the line at whipped cream. She emphasizes the simplicity and superior taste of homemade whipped cream, cautioning against the additives found in canned versions. "Whipped cream is so easy to make yourself. Don't buy it store-bought", she advises. By whipping heavy cream with a bit of sugar and vanilla, home cooks can achieve a fresh and flavorful topping that enhances any dessert.

Garten's approach highlights a practical balance between convenience and quality. By identifying which components of a meal can be outsourced without compromising flavor, she allows home cooks to focus their efforts where it truly counts. This philosophy is particularly valuable during the holiday season, when time and energy are at a premium. And who are we to argue against her?