Reviewed: May 15, 2012

The only change I made was to roast the garlic in the oven at 350 degrees for 15 or so minutes before putting it in the potatoes. Goodness, this is my default Mashed Potatoes Recipe for life!

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Reviewer:

SexyMrsChef

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Reviewed: May 14, 2012

This was a huge hit at a dinner party I had with friends and family! I paired it with baked pork chop recipe from this site that got rave reviews and everyone said the meal was so home cooked and delicious that they felt like it was Thanksgiving! I was told this was a keeper and that from now on when someone wants mashed potatoes their going to call me! I made this as is, no changes except to lower from 100 servings to 12. There were no potatoes left and the gravy sauce from the baked pork chops went well with the mashed potatoes. Great job on this recipe!

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Reviewer:

LUPE78

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Raleigh, North Carolina, USA

Reviewed: May 13, 2012

FANTASTIC! I put a little more garlic in than suggested when paring down to 6 servings. These mashed potatoes are a HUGE hit with my family! Thanks for sharing.

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Reviewer:

RedSox2439

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Reviewed: May 6, 2012

Like almost everyone else, I didn't need to cook for 100 (wondering how often home cooks make mashed potatoes for 100...? But I digress). I used 3lbs potatoes and 4 tablespoons (1/2 a stick) of butter, plus a few splashes of milk and 2 spoon-fulls of fat free sour cream to make up for the lack of butter... Just couldn't bring myself to add that much butter! I used a whole head of roasted garlic and then added a spoon-full of minced garlic too. I've never been a huge fan of garlic mash because I'm a purist and love plain ol' mashed taters, but the BF requested garlic. It was a good call on his part - these were DELICIOUS!

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Reviewer:

csquared

Home Town: Portland, Oregon, USA

Reviewed: Apr. 26, 2012

These are simply perfect. So much flavor. A hit with everyone in my family.

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Reviewer:

Megs

Reviewed: Apr. 9, 2012

I found this reciepe ok. Nothing out of this world. Added some chicken stock to make it smoother. I found the cheese to be overwhelming. I had to serve with gravy, or else it would have been mediocre.

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Reviewer:

Aaumpai

Reviewed: Apr. 4, 2012

It was a good base recipe, but I made a lot of changes. Cut it down to 6 servings. I used minced garlic and browned it lightly in the butter before adding to the mashed potatoes- I actually ended up adding more garlic to get the taste I wanted. Also added some pepper and milk.

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Reviewer:

Jenadee

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Apr. 2, 2012

Ok so I took a fellow reviewer's advice and roasted the garlic beforehand. I wanted to eat the garlic plain when it came out of the oven! Just wrapped a few cloves in aluminum foil w/olive oil + salt and baked for about 30 minutes. They smelled amazing! These potatoes were perfect, the only thing I changed was I added about a 1/2 cup of milk (serving 5). I mustn't have added enough butter because the potatoes weren't creamy so I added the milk and they came together.

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