Reviewed: Nov. 5, 2009

Hands down THE best mashed potatoes I have ever had, I printed this out ove a year ago and now I feel like a complete idiot for not making them sooner. I followed the recipe to a T but for 3lbs of potatoes and it was perfect, just enough butter (and I always add butter to potatoes) and garlic, we're huge garlic lovers. These would be such an easy to make dish for any holida, a guarenteed crowd pleaser.

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Brooke

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

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Reviewed: Nov. 4, 2009

I made this for a family dinner, and even my brother-in-law the self proclaimed chef loved them! They have a nice flavor and are quick and easy. I found that no additional salt was needed with the flavor of the romano cheese. I only used 1 and a 1/2 sticks of butter. Next time I think I will add a few tablespoons of milk or cream to make them a little creamier. But over all, this one will be going in the recipe box.

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Stacy Rae

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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Reviewed: Nov. 2, 2009

I really liked this. It was very strong garlic flavor which I loved. I did estimate a lot on the ingredients cause I reduced the potatoes to about 6-7 red potatoes since i was making it for just 1. Will make again

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isch16

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Reviewed: Oct. 30, 2009

So very easy and ohh so good. Just don't eat before a big interview or a dentist appointment as you will have very bad garlic breath.

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tomslusher

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

cut to 5 pounds, cut butter in half, roasted garlic like another reviewer (amazing!) great recipe.

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Meg Lammers

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 28, 2009

excellent recipe had to cut it down for 6 servings but wouldn't change anything else

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Terry

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Reviewed: Oct. 26, 2009

I really liked them. My family took one bite and would not eat them till I added some milk. They are too used to the watery mush they serve at other places. Oh well, good recipe for those of us that enjoy real mashed potatoes.

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lenihan5

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Reviewed: Oct. 26, 2009

The Best!!!!!! will make these all the time..... wonderful

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Penny W

Cooking Level: Intermediate

Home Town: Ayr, Ontario, Canada

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Reviewed: Oct. 25, 2009

Loved the potatoes, I did roast the garlic first, added less butter and a little milk my family loved them.

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pammy

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Reviewed: Oct. 25, 2009

I have done these for years. Scaled down in size though. I roast the garlic and then add. I just coarsely mash as we like our potatoes rustic. Super great recipe !!

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momdepue

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Reviewed: Oct. 24, 2009

These are truly the BEST mashed potatoes in the world. My son begs me to make them. The only change I make is to boil the garlic along with the potatoes and then blend it in when I mash the potatoes. Much milder and deeper and so delicious.

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KAREN IN MISSOURI

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Reviewed: Oct. 21, 2009

AMAZING!!! I changed the recipe alittle. I scaled it down to 10 servings, added 3 tsp minced garlic, and the rind from the ramano cheese to the boiling water. I used 3 sticks of butter and half of the cheese it called for. I didn't add any garlic after I mashed the potatoes like it called for, the garlic flavoring was already there from the garlic I added to the boiling water. I also didn't add any of the oregano. It was beautiful! I will definitly be making this for family get togethers!

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mamachef

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Reviewed: Oct. 20, 2009

These really are good. I made a scaled down version to feed a family of 5 for our Thanksgiving dinner. The only change I made was to add a small amount of sweet potato (maybe 1/4 the amount of the reg. potato) to the pot for the added nutrients as well as a little bit of light cream.

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Mrsjimmer

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Reviewed: Oct. 19, 2009

Very good... I added more garlic and milk because they seemed a little dry.

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Andrea

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Reviewed: Oct. 19, 2009

I cut down the quantity and used only 1 stick of butter, but otherwise stuck to the recipe. Very good!

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river28

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Reviewed: Oct. 18, 2009

Holy cow, these are great! I scaled it to 10 servings and the only thing I did differently was at the 10 serving level it called for 1/4c + 2t garlic, but I only used a little less than 1/4c roasted garlic. It was just perfect for us because we don't like it overpowering. Otherwise did everything else exactly as stated. It is definitely not something I would make often because of the calorie/fat content, but when I do I know I'll enjoy every bite!

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MAG'S MOM

Cooking Level: Expert

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Reviewed: Oct. 17, 2009

They really are delicious. I just have a hard time with the amount of butter. Certainly not healthy...is there a way to cut the butter without losing the awesome flavor.

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kelly

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Reviewed: Oct. 15, 2009

I made these the other night according to recipe except for the cheese part. I used pizza blend cheese because it is a lot less expensive than romano. They are very good!

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Tina

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Reviewed: Oct. 15, 2009

I made these last year for a family get together and everybody loved them! I did add in some turnips with it and scaled it down to serve 10.

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Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

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Reviewed: Oct. 15, 2009

OMG! I found this recipe to be extremely good.Scaled the recipe for 6 servings. I took the advise of another viewer about adding garlic to the boiling water. I minced the garlic (6cloves) before adding it to the water. I wanted mine to be rustic looking but still have that creamy texture. I added 1 cup of half and half to mixture and a tbls of italian seasoning instead of oregano by itslef. I will be making this again..

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