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Reviewed: Feb. 27, 2008

these are really good. I did mine slightly different. I used cold mashed potatoes so I had to nuke them to warm them up a bit then I threw the rest of the ingredients into the potatoes and whipped them together. I didn't do the milk, butter and cheese on the stove. very easy to make and very tasty

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newivi


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Reviewed: Feb. 16, 2008

I was disappointed with these. The dense texture was probably my fault; I should have folded in the eggs (as directed! instead of whipping). But it needed a LOT more milk, and some flavor! These might have promise with a teaspoon of onion powder, some pepper, more salt, etc. I did not like the cheddar cheese taste for some reason. But this recipe may have promise with some doctoring.

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joy-of-jesus-smileymom

	Home Town: Ann Arbor, Michigan, USA Living In: Westland, Michigan, USA
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Reviewed: Oct. 12, 2007

While the taste was OK, these werevery dry. I might make them again but put maybe 1/3 cup more milk in before I bake them. Also, I added a clove of garlic which I think helped the flavor otherwisw I think that they would be too bland.

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MATTSBELLY

	Cooking Level: Intermediate
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Reviewed: Sep. 14, 2007

Great for a make-ahead meal. Could use some roasted garlic or fresh herbs for a dash of flavor.

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SJK

	Cooking Level: Expert Home Town: Aurora, Colorado, USA Living In: Murfreesboro, Tennessee, USA
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Reviewed: Sep. 13, 2007

This was okay. It was pretty dry and somewhat bland. It was nice to try but I won't be making it again.

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Katie


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Reviewed: Sep. 7, 2007

These were pretty good, but somewhat bland, even though I used old cheese. I will make them again, because they are very convenient, and the idea is great, but I think I will add more salt, pepper, maybe some roasted garlic. With a spicy meal, they would be a good contrast as is.

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susiekew

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Hamilton, Ontario, Canada
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Reviewed: Aug. 13, 2007

I made this when I had some leftover mashed potatoes that I wanted to use up. I warmed them in the microwave, mixed in the cheese and egg, then baked them in the oven as directed. They came out great.

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WORKINGGIRL61

	Cooking Level: Expert Living In: Schenectady, New York, USA
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Reviewed: Jul. 16, 2007

These were really great! I cut the recipe in half and made them ahead of time so I could just bake them when they were ready. If making ahead, these need to sit at room temperature for about 30 minutes prior to baking. YUM!

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Jun. 21, 2007

These are really good, creamy and smooth without having to add the usual sour cream and mayo. Thanks for a great recipe.

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NUKA1

	Cooking Level: Intermediate Living In: Boston, Massachusetts, USA
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Reviewed: Jan. 22, 2007

These are great mashed potatoes. They're kind of like twice baked potatoes that you don't put back in the skins. Great for a crowd or 2 hungry teenage boys and a husband.

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MSROOTZ

	Cooking Level: Expert Home Town: Saint Louis, Missouri, USA Living In: Livermore, California, USA
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Reviewed: Oct. 20, 2006

I cooked up 5 pounds of potatoes and it made an 8.5" x 11" dish of mash. Cooking the wet ingredients really helps to get a smooth mash when it is all mixed in. I sprinkled some chopped chives on the top before serving. I made it the day before and it was a hit! A great, easy do ahead potatoe dish!

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