Reviewed: Jan. 8, 2008

This was good and I was grateful to have it ready to go in the oven when Thanksgiving morning came around. Our family prefers a big pot full of real mashed spuds, but this would be perfect for a potluck!

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BRYNSMOMMY

Cooking Level: Expert

Living In: Clackamas, Oregon, USA

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Reviewed: Jan. 5, 2008

These were really good. I did add cheddar cheese to the top. Next time I will also add some garlic.

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WriteHeart

Cooking Level: Intermediate

Home Town: Park City, Utah, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 1, 2008

Easy and super good!

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KChitwood

Home Town: Saint Charles, Missouri, USA

Living In: O Fallon, Missouri, USA

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Reviewed: Jan. 1, 2008

Absolutely love this recipe!

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Wifey

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Reviewed: Dec. 31, 2007

I love these potatoes! I didn't change a thing, and always get compliments. Thank you!

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Julie Peterson

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Reviewed: Dec. 31, 2007

These are the best mashed potatoes I have ever had. Wow! They are easy to make. My husband devoured them and he doesn't normally do that. I followed the advice of some of the other reviewers and made them in the morning a couple of hours before I baked them. I added some chives to mine. Thanks for a great recipe.

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MINDYSUE

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Dec. 28, 2007

These were great, but I don't think they need the baking - they were just as good fresh out of the pot.

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Marilyn

Cooking Level: Intermediate

Home Town: Rowley, Massachusetts, USA

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Reviewed: Dec. 26, 2007

Everytime I make these I get rave reviews. I add garlic,(freshly minced) and about 3/4 cup cheddar cheese.Also, when i make twice baked potatoes, I use the same recipe and then i sprinkle cheese and bacon bits on top! YUM

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Jen Reed

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

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Reviewed: Dec. 26, 2007

I made this recipe for Christmas and will definitely use it again. I didn't have any onion powder so I added a little T.S. Garlic!Garlic! I heated mine in my slow cooker on low for about 3 hours and I did stir in a little heavy whipping cream after about an hour. I don't think it was really necessary though because they were pretty creamy without it. A great way to simplify my holiday meal.

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Heather R.

Cooking Level: Intermediate

Home Town: Spring Lake, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 25, 2007

This has become a staple for all holiday meals. I like to use Yukon Golds, but that's just me. This recipe is great as is and very easy to play around with. I've tried different herbs (thyme, roasted garlic and/or rosemary are my favorites) and different cheeses, all of which were successful. And the best part, you make them to the day before. Thanx for posting this recipe!

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TODDREDFORD

Cooking Level: Intermediate

Home Town: Harrison, Ohio, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 23, 2007

VERY MOIST AND CREAMY WHEN I USED A POTATOE RICER.

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red

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Reviewed: Dec. 19, 2007

While the recipe was simple to prepare and very flavorful, I found that even after adding some whipping cream before baking the potatoes were still very dry. I agree with previous reviews that this dish should be made within a few hours of serving and not allowed to refrigerate overnight. Great taste though!

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Haley2o

Cooking Level: Intermediate

Home Town: North Bend, Oregon, USA

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Reviewed: Dec. 18, 2007

These were fantastic! I made them the day ahead for thanksgiving. I only bought 6 gold yukon potatoes, and omitted the sour cream because I don't do a lot of dairy very well. Regrigerated overnight and added fresh chopped chives and two cloves of bakes garlic which really made them zing. I put them in a crock pot on high for a couple hours with butter on top and there were raves!

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Laurie

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Reviewed: Dec. 18, 2007

I have been using this recipe for 5 years and always everyone ask to bring some home with them. Great and easy Thank You so much great for x-mas

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katz

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Reviewed: Dec. 17, 2007

Very good, my family loved it!

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Virag

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Reviewed: Dec. 11, 2007

excellent. Family raved and very easy. Only kind i will make now. I did not make them ahead and they were still wonderful.

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Silver05

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Reviewed: Dec. 4, 2007

I absolutely love these mashed potatoes. I like to use purple mashed potatoes that I get at the Farmer's Market for some fun color. I also sprinkle in some fresh chives when they come out of the oven. So creamy and moist! I could eat them all by myself!

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Jeanine

Cooking Level: Intermediate

Home Town: El Toro, California, USA

Living In: Torrance, California, USA

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Reviewed: Nov. 29, 2007

I personally was not too impressed with these potatoes cuz i like my potatoes roasted style. But i made them for the fam on thanksgiving (my first turkey day hosted at my house) and they ate em all up!! Did not recieve much ranting and raving like some of the other peps got but def a hit and very time saving!!! I changed a few things...added some gouda cheese turkey day morning just before i put em in the crockpot. very nice to not have to worry about them taking up your oven all day . I will make them again cuz my man loves mashed potatoes and these were just too easy!!!!!

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brandylynn

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

I made these the day before thanksgiving put then in the fridge and then put them right in the oven, followed the recipe to the T, they came out wonderful. They were so simple to make and again they tasted wonderful everyone loved them. I love this recipe. Thank you for sharing.

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Colleens6

Cooking Level: Intermediate

Living In: Villa Park, Illinois, USA

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Reviewed: Nov. 28, 2007

Even after following advice from other reviewers to avoid overly dry potatoes, mine were still crumbly dry. I tried extra sour cream, adding cream through poked holes before baking, and adding pats of butter on top before baking. They tasted good, but the recipe was still too dry.

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K. Roberts

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Day Before Mashed Potatoes

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