Reviewed: Jan. 2, 2009

OMG!!! soooooooo delicious. perfect.

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macee

Home Town: Long Island, New York, USA

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Reviewed: Dec. 30, 2008

This was great! Made the day b4 for Thanksgiving & was crowd pleaser. Put potatoes through ricer. For cream cheese used onion & chives flavor. Used only half of onion powder called for and used garlic powder for remaining amount. Put in crockpot and added a pat of butter when I turned it on low for 3 hours. Turned crockpot on high while I got turkey ready. Potatoes were excellent & plan on using recipe again.

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DMC154

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Reviewed: Dec. 29, 2008

ok, but dry. fresh are better, dont wait too long to boil potatoes after peeling

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makossak

Cooking Level: Expert

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Reviewed: Dec. 26, 2008

Have made these maby times and continue to enjoy them. A nice alternative to plain old mashed potatoes.

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Andrea G.

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Dec. 25, 2008

Did not change one thing. So if you are reading review after review trying to decide what you should change, trust me and stop reading and follow the recipe. You will not be disappointed.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Dec. 25, 2008

Too much cream cheese...the dish was slightly bitter tasting.

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Jill

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Reviewed: Dec. 23, 2008

All I can say is WOW! Everyone loved this at Thanksgiving dinner. Thanks!

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Mark P.

Cooking Level: Expert

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Reviewed: Dec. 20, 2008

These were great! Made them for Thanksgiving and have already been asked to make them for Christmas. A definate keeper.

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prook

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

these were delicious! i used chive cream cheese, as many users suggested, and they turned out great!

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Mary

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Reviewed: Dec. 13, 2008

these were pretty good, nothing special taste wise, but the idea of making the potatoes ahead on Thanksgiving Day and putting them in the crockpot to stay hot was genius! I will definitely do that again, and maybe add something to the potatoes to "spice" them up a bit.

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kim8758

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Reviewed: Dec. 8, 2008

Only change I made was to substitute garlic salt for the regular salt. I have made this 4-5 times at the holidays and the crowd really likes it.

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SpatulacityGirl

Cooking Level: Intermediate

Home Town: East Hartford, Connecticut, USA

Living In: Redmond, Washington, USA

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Reviewed: Dec. 6, 2008

I made these for Thanksgiving and they ended up being cold at serving time. The recipe calls for 9 potatoes but that needs to be a bit more specific. I used large potatoes and the baking time in the oven must not have been long time to get them warm all the way through. I did try the chive/onion cream cheese and it made them taste good though. I also added about 1 cup of heavy cream before baking to help with moisture. I highly recommend that. If I hadn't of added cream or milk they would have been too dry.

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BrandyLogan

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Johnstown, Colorado, USA

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Reviewed: Dec. 6, 2008

I made this for Thanksgiving and it was EVERYONE's favorite dish! Incrediable. So good you don't even need gravy on it. I took the advice of others and used Yukon Gold Potatoes, onion and chive sour cream (this was key), and put it in the crock pot the night before with 1/4 stick of butter. It was ready to go the next day and all gone by the time Thanksgiving was over! Definately a keeper.

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wifey

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Reviewed: Dec. 5, 2008

Everyone loved these except for me. I didn't like the garlic flavor and they seemed too whipped and pastey. However, the crowds polished them off quickly and it was very convenient to have them in the oven as our Turkey rested.

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kerrickcooks

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Reviewed: Dec. 5, 2008

Execution was awesome, glad to have a dish off the stove well before dinner. All the cream did take flavor away from the potatoes; I will cut back next time.

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Scott

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Reviewed: Dec. 3, 2008

turned out very well on Thanksgiving. Even my MIL who turned her nose up when I told her I'd do the potatoes the day before and heat them up in the crockpot, remarked later how good they were. I left them a little long in the crockpot and the bottom got a nice brown crust . That was my MIL favorite. So all were happy.

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Schwabengirl

Cooking Level: Expert

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Dec. 2, 2008

Everyone loved the flavor of these at Thanksgiving and it was nice to have an item out of the way a day before. I did notice when reheating to serve the first time, 30 minutes was not quite enough. I had to give the potatoes a few minutes in the microwave and stir in some milk to "loosen" them a bit. It still cam out great and I would do this recipe again in the future. :-)

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Bill

Cooking Level: Expert

Home Town: Rochelle, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 2, 2008

My mother and I both liked this recipe, which I fixed for Thanksgiving. However, my hubby and children and grand-children did not! Think it was the sour cream taste that they didn't like!

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BLFITZ

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2008

I made these for Thanksgiving dinner & they were good, but I don't rememeber thinking they were out of this world. I think that I need to make them again when I can actually try to enjoy them & make sure they don't stay in the over longer than they should. I will say they were good the night before when I made them up & they smelled incredible when I was putting them away for the night. Will be making again for sure to give another try!

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Dec. 2, 2008

Delicious!! I love that I can make these ahead of time. The downside of mashed potatoes has always been trying to keep them warm until dinner time. That problem is solved with this yummy recipe!

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