Reviewed: Jun. 11, 2008

I made these for last years Thanksgiving. It was my first time making a bird and the whole shebang. This was a fantastic timesaver and everyone loved it!! Great flavor!

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SSiguaw

Cooking Level: Intermediate

Living In: Blaine, Washington, USA

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Reviewed: May 16, 2008

This is the ONLY Mashed Potatoe recipe I use now! Anytime I make it for guests or bring it to a family function, someone asks for the recipe! I don't change a thing...it always tastes great.

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SNac

Cooking Level: Intermediate

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Reviewed: May 8, 2008

These are great tasting potatoes and they make that "last minute rush" a whole lot easier. Thanks for the recipe.

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SMRONEY

Cooking Level: Intermediate

Living In: Austinburg, Ohio, USA

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Reviewed: May 7, 2008

These so good. I've made these several times. They always get raved about. Most of the time I make them with the "Broiled Tilapia Parmesan", which is also a great recipe. Such a great meal with a vegetable.

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Nate

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Villa Rica, Georgia, USA

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Reviewed: May 2, 2008

These get made for nearly every holiday now -- they taste great (only kind my DH will eat now) and being able to make them ahead of time is a lifesaver. I do used reduced fat cream cheese/sour cream and it tastes just as good -- however I tried the fat free sour cream/cream cheese one time in it and it tasted unpleasant - so stick with reduced fat. I also chop fresh chives into mine for added flavor and color.

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Andrea

Cooking Level: Expert

Living In: Moses Lake, Washington, USA

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Reviewed: Apr. 11, 2008

My dinner guests loved these potatoes..so much that the bowl was cleaned out! I added garlic powder & paprika and cut the cream cheese down to 4 oz. I made this morning,refrigerated until dinner time. These were an excellent addition to the beer butt chicken(off this site). I'll definitely be making again. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Mar. 26, 2008

Great recipe! I made a few adjustments. First, I used Yukon Gold potatoes (about 4 pounds) and left the peel on. Second, because I used more potatoes, I added 8 oz of cream cheese. Finally, I used garlic powder instead of the onion powder. I will definitely make this recipe again. Thanks Erin!

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HROYER

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

I took others advice and made this a few hours ahead instead of a day ahead, which kind of defeats the purpose, but I was afraid. I could not bring myself to add cream cheese (my Irish mother and grandmother's spirit would not let me). It was creamy and yummy! I may bring myself to add the cream cheese next time!

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Mar. 23, 2008

Just made for Easter dinner, and it was wonderful to just have to heat up the potatoes - what a time saver at dinnertime. I added 3 cloves of garlic when boiling the potatoes and used a potato ricer to 'mash' the potatoes. I added 4 ounces of cream cheese, 1/2 cup of light sour cream and 1/2 cup of 2% milk. Instead of the onion powder, I used 1/4 cup of finely chopped green onion. Rave reviews from the guests.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 21, 2008

I have made this recipe NUMBEROUS times but never reviewed it. The first time I made it was my first T-giving after getting married...have 21 people over. The potatoes were a HUGE hit. Now, I have to make and bring them to Easter and Christmas at other family's house. I will be peeling potatoes for the rest of my life :) It really is great! I do add milk when I am mashing for extra moisture.

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Marylee

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

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Reviewed: Mar. 19, 2008

This is very good, I've made it many times. I always use this recipe when I have a lot of family over for dinner. It's easy to make a day ahead and serve hot with dinner. I followed another's suggestion and put the potatoes in the crock pot, heated on low for about 2 hours and it was hot and ready to serve with the meal.

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angie

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Mar. 17, 2008

These were great! I omitted the onion powder, and they were still perfect for our Thanksgiving dinner.

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JEN78RN

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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Reviewed: Mar. 16, 2008

good basic recipe

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Mar. 11, 2008

Great recipe..thanks!!

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stronger01

Cooking Level: Beginning

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Reviewed: Mar. 9, 2008

I've made these for the last two thanksgivings, and everybody loves them - even the picky eaters. A big success!

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LORAT

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Reviewed: Mar. 1, 2008

I made this as part of my Valentine's Day Meal this year knowing I wouldn't have time to put anything together that night. The only complaint is that the finished product was very dense...not like mashed potatos made "day of" at all. However, the flavor was heavenly...nearly decadent! MMMM!

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Alittlebit

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 20, 2008

I hate, hate, hate to do potatoes, and was disgusted when we got 'assigned' them for our big holiday dinner.... but this recipe (and my daughter!) saved the day! She made them the night before and everyone raved about them!

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Tricia B.

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Reviewed: Feb. 19, 2008

I wasn't in love with this recipe. I made these the day before and warmed them in the oven to serve. They were dry and stiff. They needed to have some milk or cream added in my opinion.

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SCRAPPIN

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2008

These are the best potatoes. They are not a light fluffy type but a heavier mashed potatoe great with gravy. I usually make a double or triple batch & freeze in gallon size ziplock bags. They thaw out great & are not loose or watered down when reheated.

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