Reviewed: Nov. 7, 2011

First of all, I had no onion salt...so I did 1/4 tsp salt, 1/2 tsp onion powder. Also, reading the reviews about it being bland, I tasted it & added some extra onion powder, seasoning salt, and garlic plus. I also stirred in some bacon bits...Then topped it with cheese about 10 minutes before it was done. They were pretty good...but not really anything special. Especially for all of the extra calories/fat. Nice for a change, but don't expect to impress.

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Reviewer:

SweetChelsey

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

Reviewed: Nov. 5, 2011

I have made my mashed potatoes with this same recipe for a long time. I always have scallions (chopped and frozen), so I used them in place of the chives. I also use this recipe for twice-baked potatoes, adding a little shredded cheddar and/or crushed french fried onions on top. A big hit!

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Reviewer:

Ladyl46

Cooking Level: Expert

Home Town: Forest Hills, New York, USA

Living In: Smyrna, Tennessee, USA

Reviewed: Oct. 27, 2011

I make these almost the same but I use way more butter than 1 T.

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Reviewer:

Lisa Yeagle

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

Reviewed: Oct. 25, 2011

I've made variations on this for years, but I want to pass on a holiday hint: Make these in any amount you want--I use 5 lbs. potatoes, 8 oz. cream cheese, a dollop of sour cream, and seasoned salt as a rule--and then put 'em in a crock pot on warm. Stir occasionally because the top "sweats" a bit, and you can keep them as long as you want. My daughter and I use 3 crocks for Thanksgiving dinner--one for potatoes, one for dressing, and one for green beans. REALLY cuts down on the rushing around when it's time to get dinner on.

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Reviewer:

braunda

Reviewed: Oct. 25, 2011

I've been making these for years and it's the only mashed potato recipe my family will eat. I do add 2-3 cloves of freshly minced garlic, about 1 tbsp parsley and about 3 tbsp of chives, then top with some shredded SHARP cheddar cheese (just a thin layer) before the paprika. These are also wonderful for left-overs! Of course, I have to triple the recipe to have any left overs in my house. We add a couple raw eggs (1/person), stir very well, and then make them into patties. Then lightly sprinkle with flour then fry with a scant amount of oil until crisp & browned. Great for breakfast the next morning!

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Reviewer:

CSKing3

Reviewed: Oct. 25, 2011

these are the BEST mashed potatoes you can ever make!! I've been making these since 1981...and STILL get requests for the recipe. It's the only way my son would eat mashed potatoes (he never cared for mashed potatoes with gravy) HIGHLY RECOMMEND THIS!!!!!!

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Reviewer:

Liz

Reviewed: Sep. 22, 2011

I really liked these mashed potatoes. I didn't read the directions all the way through so I didnt' bake it. Just as tasty without baking it.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jul. 7, 2011

Made these potatoes according to the recipe, and they were pretty good, although I prefer the tang of mashed potatoes made with plain yogurt as opposed to sour cream and cream cheese (healthier too!). I liked that they were nice and thick. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jul. 1, 2011

Preparing mashed potatoes this way is not new for me - it's how I routinely make them. I just wanted to pass the word around about how good they are, how rich and delicious. I never measure anything, I just add the sour cream, butter and cream cheese to taste - and for my taste that means lots of all of it! I've never added onion salt before - in fact I don't have it in my cupboard. I do have Penzey's shallot salt tho,' and it did seem to give the potatoes a little extra flavor. These are also nice using other herbs as a variation or addition.

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