I just made these tonight for the first time, and my mashed potatoing is now changed for life. I'm always trying to figure out how to make mashed potatoes flavorful and creamy. Usually it comes down to using the right amount of milk and a hand mixer. The recipe's author commented that butter should be mixed in before anything else, so I did that, and the texture was amazing! The potatoes were fluffy and creamy and so easy to mash. I changed the flavor a bit, using garlic powder because I don't like raw garlic much and didn't want to take the time to cook some. I also used grated Parmesan instead of Romano (it's what I had), and chives instead of oregano. I also had powdered buttermilk on hand, so I put two teaspoons of that per pound, and it added a nice subtle twist to this classic. The key is butter first! Try it, you won't be disappointed.
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I just made these tonight for the first time, and my mashed potatoing is now changed for life....