WOW! not to brag, but the changes i made to this recipe...i truly think they were the best mashed potatoes i have ever eaten. used about 7 medium russet potatoes, 1/2 cup sour cream, 1/2 cup heavy cream, 1 stick REAL butter, 1/2 cup parmesan cheese, 2 cloves garlic (mashed up), sea salt, and cracked black pepper. the KEY to making mashed potatoes creamy is NOT to over mix. set your mixer on about a "4" and mix until it resembles the texture of frosting. also, scrape the sides once about halfway thru the mixing. be careful not to fold too much when you scrape...all that GOOD mixing you are doing to FLUFF your potatoes will be wasted! total...i mix for about 1.5 minutes, scrape the sides, and mix for another 1.5-2.5 minutes.

Reviewed On: Jul. 27, 2009

holy moly! this was awesome and even more awesome leftover! here are the changes i made...followed the advice of reviewers. increased ground beef to 2 pounds and kept the other measurements the same. used onion soup mix instead of onion. added 2 T worcestershire sauce to the ketchup. realized i didn't have brown sugar and crackers...so just did without the brown sugar and topped the meatloaf with some chopped tomatoes and onions and used 3/4 cup quick oats instead of the crackers in the meatloaf mix. Leftover, we sliced the meatloaf and grilled it on the grill to warm it up. I almost think it was better like that. This will become a regular staple in our house. I think I will replicate my recipe…why mess up a good thing!

Reviewed On: Jul. 27, 2009

the FIRST turkey i have made that was edible. a cook is only as good as her recipe...right!?!?

Reviewed On: Jul. 20, 2009