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Reviewed: May 2, 2008

These were the best mashed potatoes I have ever had!! My boyfriend is the garlic mashed potatoes expert and he LOVED them as well. I did make one change to the recipe though, couldn't find regular chives, so I had to use chinese yellow chives... still awesome!!!

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Golan's Girl

	Cooking Level: Intermediate Home Town: Manhattan, New York, USA
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Reviewed: Jan. 16, 2008

Gritty & grainy. And, they were runny. I'll stick to standard mashed potatoes with butter.

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Sumchelle

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
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Reviewed: Dec. 27, 2007

Delicious! Made this as a side for Christmas dinner and it was a hit! I even used dried chives..mixed it in and let it sit for about 30 minutes or so while guests were still arriving. I would definitely add more garlic next time as it was not garlicky enough for me and some other garlic lovers.

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BettyBaker28


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Reviewed: Nov. 13, 2007

I did not like these at all, no one did. They came out grainy, not creamy. Will stick with milk from now on. To save, I added some milk and cheese and baked for 20 minutes.

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DANALAUREN22


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Reviewed: Oct. 29, 2007

Followed directions exactly and did not add salt to season b/c I was leery it would be salty with the broth. It was too salty for our tastes and lacked any other flavor.

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kcj

	Cooking Level: Intermediate
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Reviewed: Oct. 2, 2007

These were delicious served with Grilled Chicken with Herbs (also on this site) and roasted carrots. I used Yukon Gold potatoes and light sour cream. I used a ricer like one of the other reviewers to mash the potatoes - and it does make a great potato consistency. After reading the reviews, I cut back the broth and sour cream by 2 tbsp each.

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Barb A.

	Cooking Level: Expert Home Town: Halifax, Nova Scotia, Canada Living In: Bridgewater, Nova Scotia, Canada
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Reviewed: Sep. 22, 2007

These potatoes were a nice change up from the usual mashed potatoes, and they weren't much harder to make. We served them with a nice steak and they complimented it very well. Thanks for the recipe!

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Lyndi3


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Reviewed: Nov. 23, 2006

Very tasty and creamy. I added about a cup of sour cream and added the stock until the consistency I was looking for. These were the tastiest potatoes I have ever made! (I also used a potato ricer... highly recommend!) Thanks for a tasty recipe for my first Thanksgiving with my husband!

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Jessie

	Cooking Level: Beginning Home Town: Endwell, New York, USA Living In: Springfield, Virginia, USA
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Reviewed: Nov. 21, 2006

These were more like soup than they were potatoes. Excellent flavor, but cut back liquides if you want fluffy rather than creamy.

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Dawniegyrl


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Reviewed: Oct. 25, 2006

These are the best garlic mashed potatoes I've ever made! Just the right amount of garlic and very easy. I did use regular sour cream as it was for special family members, but I would guess that the reduced or fat free sour cream would be just about the same. These are a real keeper!

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Maria

	Cooking Level: Expert Home Town: Getzville, New York, USA Living In: Williamsville, New York, USA
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Reviewed: Oct. 15, 2006

Really good Leslie. Never used broth in my potatoes before and I must say that it gave them a very nice flavor. I prefer to use low fat sour cream as the caloies aren't all that much higher than fat free and the taste is so much better. I wasn't concerned with cooking healthy tonight so I also used butter. Loved the chives in this dish. Thank you!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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