Reviewed: Nov. 29, 2008

these were great. will do again

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Reviewed: Nov. 28, 2008

The day making the potatos were awesome. The day after putting them in the fridge left a stiff potato starchy dish. Make these the day of, not the day before. They will taste like gourmet potatoes that you will find in fine restaurants.

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Redbird

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Nov. 28, 2008

I made these EXACTLY as written and they were delicious! NO leftovers. UPDATE: made again for Christmas dinner. Just followed 3 suggestions made by reviewers-used Yukon Gold potatoes, used onion and chive cream cheese and added just a bit of butter and cream prior to baking. Turned out even better and first time was 5 star! Used 13 medium/large potatoes to serve 12 and there were no leftovers.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Nov. 28, 2008

Delicioussssssssssss! But I have to agree with SHARZ96,when prepared a day before they end up too stiff for the following day. I would just make them the day of. Really, really, good!

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Besitos

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Nov. 28, 2008

These were great! I made this recipe with 10 pounds of russet potatoes, 16 ounces of onion and chive cream cheese, 18 ounces of sour cream, 1 1/2 sticks of butter and replaced the onion powder with garlic powder. It made a ton of mashed potatoes - filled up a large crockpot to the very top. I plan on making potato soup with the leftovers. YUM!

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IstyMae

Cooking Level: Expert

Living In: Monroe, Washington, USA

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Reviewed: Nov. 28, 2008

These were dry following refrigeration and baking, but tasted fine topped with butter.

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Jessica

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 28, 2008

Great recipe for Thanksgiving. Cooked the potatoes in chicken broth and left out the onion powder. I lined the crockpot with a cooking bag to make cleanup simpler. This sure took the pressure off at serving time. These potatoes were delicious and I will make them again.

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Elaine C.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Fullerton, California, USA

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Reviewed: Nov. 27, 2008

These potatoes turned out amazing! I used chive and onion cream cheese instead of plain. I also made them about an hour before serving and put them in the crockpot (sprayed with cooking spray) on high to keep warm.

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Jes Carter

Cooking Level: Intermediate

Home Town: Red Wing, Minnesota, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Nov. 27, 2008

I made these for my first Thanksgiving dinner (all by myself!) and my mother and father-in-law loved them!!! Thanks for sharing this recipe!

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MonkeysMama

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Reviewed: Nov. 27, 2008

This recipe was just so-so. I made this recipe for my first Thanksgiving. I usually just use butter, whole milk, pepper, and salt to season my mashed potatoes and they come out great. This seemed like just a lot of extra ingredients for naught. I'm also not a big fan of onion or garlic in my mashed potatoes but I guess that's just a personal taste.

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branchan

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Columbia, Missouri, USA

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Reviewed: Nov. 27, 2008

I did like that you could make them the day before but I thought there was to much cream cheese. But I would make them again but cut down on the cream cheese but over all it is a nice change to org. potatoes. I also made them the night before and used a crock pot they turned out fine

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JERSEYJOETINA

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

These potatoes were delicious! I used my kitchen aid to mix them so they turned out really fluffy.

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Chris & Pat

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 26, 2008

Totally awesome and easy. Used the slow cooker ideas posted to keep oven open.

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Kim

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Reviewed: Nov. 26, 2008

This recipe is divine!!! By far the best ever. I am going to reheat them for tommorrow but the taste taday is AMAZING!!!!!!!

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Cynthia

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Nov. 25, 2008

I thought they were good. Not sure if I did something wrong but I made mine the day before and they tasted like I made them the day before. I like the idea of them being ready so I can just throw it all in.

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magnusmom

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Reviewed: Nov. 25, 2008

An excellent way to save some time and oven space!

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MELANIEP174

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Reviewed: Nov. 24, 2008

THIS WAS VERY GOOD!!! MY FAMILY LOVED IT. I ACTUALLY PUT SHREDDED CHEDDAR AND MONTERREY JACK ON TOP BEFORE I BAKED IT! YUMMY!!

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Trista

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Reviewed: Nov. 22, 2008

I've been making my mashed potatoes this way for years! They are divine! The only difference is that I do add some milk (to get to the preferred consistency), and instead of the onion powder, I add 1-2 teaspoons of Lawry's seasoning salt. I get rave reviews each time!

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LEANNA

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Nov. 22, 2008

Great recipe. Exactly how I make my "eat tonight" potatoes. Not sure what makes this a day before recipe but ok. I usually make extra for the next day when I make mashed potatoes. Sour cream and cream cheese has always been my favorite YUM! I wouldn't put as much garlic powder though because the flavor gets stronger overnight. Myself I prefer my mashed potatoes right after making them, but of course having some the next day is great! I love mashed potatoes and hardly ever make instant. Thanks for reminding me, I'm going to sams club and get a big sack of yukon golds and make them tomorrow night.

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