French Garlic Mashed Potatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 18, 2014
This was great! Used red potatoes and left the skins on. The addition of the onion dip really made a difference,
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Reviewed: Aug. 26, 2014
A nice way to change up the usual mashed potatoes. The adults loved these but the kids weren't crazy about them but certainly worth having again. Thanks for sharing.
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Photo by ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA
Photo by Amanda
Reviewed: Feb. 28, 2013
This was a great twist on mashed potatoes! I wouldn't change a thing. Nice to have a change on regular mashed potatoes.
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Photo by Amanda

Cooking Level: Intermediate

Living In: Panama City, Florida, USA
Photo by lovestohost
Reviewed: Feb. 25, 2013
These are great! This is the first time I've ever used my old school potato masher (and I was a bit wary!), but it worked. They were smooth and delicious. I increased the garlic because I always do and I also added some sea salt. I can't see that I'll ever intentionally make these again, but I would make them if I had some dip I needed to get rid of (when does that happen?!). Thanks for the recipe (and for the excuse to buy Helluvagood French Onion Dip...)!
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Cooking Level: Intermediate

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Photo by happyschmoopies
Reviewed: Feb. 24, 2013
This was a great idea! It added so much more flavor than using just regular sour cream. I used Dean's French onion dip and used a little more more milk than listed just to make it creamy. Also a little tip...I always just throw a large peeled garlic clove in my raw potatoes while they boil. It fully cooks and mashes perfectly in the potatoes. It gives you a nice mild garlic flavor when you don't have the extra time to roast garlic in the oven.
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Photo by happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA
Reviewed: Feb. 20, 2013
This is a very tasty way to make mashed potatoes. I like to use Helluva Good french onion dip and use a little more milk than what's called for. Warming the milk before using it makes for a fluffier potato, imo.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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