These mashed potatoes are not only easy to make, they are just delicious! I was wary of using whole garlic cloves in the boiling process versus roasted them in the oven until they are soft. However, as I mashed the potatoes, the garlic was soft and incorporated into the potatoes quite well giving the final product a subtle garlic flavor. I highly recommend this recipe!

Reviewed On: Feb. 23, 2009

This is a delicious cheesecake! It's very creamy without being dense or overly sweet. I was skeptical about leaving the cheesecake in the oven after 60 minutes for 6+ plus hours, but sure enough, when I removed the cheesecake, it had the smoothest top without a single crack! I made a fruit topping using a cup of red currant jelly that I heated up in a saucepan. I added a pint each of raspberries, strawberries, and blueberries and stirred to cover the fruit. I spread the topping over the cheesecake after refrigerating for 1 hour. Delicious!

Reviewed On: Dec. 23, 2008

I had leftover mashed potatoes from Thanksgiving that I used to make this recipe. After pre-baking the potatoes for 30 minutes, they were slightly browned. However, after adding the filling ingredients, and baking for 45 minutes, the bottom was not crispy. It did not affect the taste whatsoever, as the recipe is still delicious. The crust more blended with the filling rather than being a separate entity, like a typical pie crust. It's a great way to use leftover mashed potatoes and is very flavorful!

Reviewed On: Dec. 23, 2008