Reviewed: Nov. 23, 2010

What can I say, these are some really "Darn Good Mashed Taters!!!" Sometimes the recipe title just fits to a "T" and this is one of those times! I cut the recipe in half and used red potatoes that I mashed with the skins. I used Land O Lakes light butter and used a mix of half and half and skim milk. I eyeballed that to get the consistency I wanted so I probably used a bit more. Overall, a great side dish because there's nothing like classic comfort food and what better than taters!

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Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 21, 2010

I cut this recipe in half, used organic reds, kept the onion/garlic powder the same amount and only used a pinch of sea salt. I didn't need the full amount of cream. I used fat free half-n-half that I warmed to almost scalding and added it until it was the right consistancy. Great with meatloaf.

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9 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 18, 2010

These were really good! Nice and creamy with great seasoning. However, I used the sea salt in the water and added the rest of the seasoning while mashing the potatoes. Then added more salt to taste and a little more cream as needed.

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3 users found this review helpful

Reviewer:

HARTMR

Cooking Level: Intermediate

Reviewed: Nov. 4, 2010

Nice! Different and tasty. Served with Cheeseburger Meatloaf from this site. Also used fat free 1/2 and 1/2. Thanks!

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2 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Aug. 24, 2010

Absolutely amazing I didn't have any heavy cream so I use half and half and it was perfect. thanks

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3 users found this review helpful

Reviewer:

JoAnn

Cooking Level: Expert

Home Town: Fort Myers, Florida, USA

Living In: Cape Coral, Florida, USA

Reviewed: Dec. 1, 2008

great idea the only thing i ever did was salt and sometimes 1-2 fresh cloves of garlic but mash them for more potatoe flavor whipping breaks down the being of the potatoe too too much it is more akin to wallpaper paste then potatoes when whipped

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3 users found this review helpful

Reviewer:

joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

Reviewed: Dec. 1, 2008

I haven't tried this recipe, but I add chicken or beef (depending on what I am cooking) bouilon to the water and potatoes while they are cooking. No need for salt but I do add pepper and butter when mashing. My 8yr old loves them and always asks for 2nds. I'm rating this a 3 since I haven't tried it but I'm sure it is good.

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2 users found this review helpful

Reviewer:

A Soldiers Sweetheart

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Fort Bragg, North Carolina, USA

Reviewed: Jul. 1, 2008

I think this is a good start, but there are ways to make this so much better for you and still have good taste. If you substitute reduced fat sour cream for the heavy cream, and a good quality margerine ( I use canola harvest marg. It tastes very close to butter )it will taste fabulous w/o all the fat.

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28 users found this review helpful

Reviewer:

liesh

Reviewed: Jun. 30, 2008

These were very good. I used margarine and kept everything as written. Next time I will use milk or half and half instead of heavy cream just to make the dish a little healthier. Thanks

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10 users found this review helpful

Reviewer:

LESLEYfromWI

Reviewed: Mar. 24, 2008

I love these potatoes for the ease of making a tasty mashed tater. I use all the seasonings as stated, but used less butter and milk instead of cream. These are very tasty. My whole family likes them better than the regular ones!

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9 users found this review helpful