Reviewed: Feb. 14, 2012

Prepared this using ingredients to taste rather than strict measurements. I don't care for tarragon, nor do I like dried parsley flakes. Instead, I used fresh parsley, sage and thyme...truly garlic-herb mashed potatoes - delicious.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 22, 2012

This is a great, easy recipe! Just enough garlic and flavor. My family really enjoyed it! Thanks for sharing!

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Reviewer:

Bouquet Garni

Reviewed: Sep. 19, 2011

The terragon was probably the worst ingredient possible to put in mashed potatoes. The taste was overly strong. I think I'll try this recipe again and skip the terragon and try a different herb.

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Reviewer:

luvlynesa

Reviewed: Sep. 4, 2010

Tasty! Cut down on the butter and used 1% milk (on-hand) and they were creamy and had a lot of flavor. No tarragon, so we used another dried herb we had on-hand. My potatoes always seem to come out pasty, but my husband said 'if they taste like this, they can be pasty'! :) I figure it's b/c I use a hand mixer? In any case - we found there to a nice balance of the garlic, herbs, and creamy flavors. Thank you!

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Reviewer:

Thinksno

Reviewed: Aug. 2, 2010

Thought these were pretty good, but surprisingly even with all of the herbs, they were a little bland. However, I think just adding a little more salt and another clove or two of garlic would probably take care of that problem. We did like these overall though, and I will experiment with them a little and see how it turns out. These mashed potatoes went very well with a baked Parmesan chicken. Thanks for the recipe, Suzi!

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Reviewer:

Kristen B.

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Jul. 5, 2010

We really liked these! Kinda strong but Ava (age 3) said they were "good".

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Reviewer:

CookToEat

Cooking Level: Beginning

Living In: Lincoln, Nebraska, USA

Reviewed: Jun. 25, 2009

I would have added more garlic, but my grandfather thought they were perfect!

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Reviewer:

Amanda

Reviewed: Apr. 1, 2009

These were pretty good, a nice taste of garlic and herbs. I'd cut down on the tarragon though - about half. If you want less fat use a mixture of half & half and skim milk or all skim milk. Either way they still come out creamy.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Mar. 10, 2009

These were pretty good. They turned out very creamy and rich. I used half and half instead of heavy cream and a bit less. It could have used double the garlic though. Thanks, these were good potatoes!

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5 users found this review helpful