Reviewed: Oct. 21, 2009

These were delicious! I didn't have any parmesan cheese so I used sharp cheddar instead.

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Stephanie

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Oct. 21, 2009

I don't really understand the rave reviews. I followed the directions exactly, and while they WERE good, they were definitely not 5-star, and definitely not as good as restaurant potatoes.

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Jenny

Cooking Level: Intermediate

Living In: Covington, Louisiana, USA

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Reviewed: Oct. 20, 2009

These are delicious. I made them as written and did not peel the potatoes. These tasted better than what you could get at a restaurant.

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A. Rey

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Reviewed: Oct. 18, 2009

I thought they were very good. However, I used 6 cloves of garlic and should have used more. I also added fresh chives, cream instead of milk, and bits of bacon. I also left some of the skin on the redskins. I used 5 redskins and 2 yukon golds. Turned out really well and would definitely make again.

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cscott711

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Reviewed: Oct. 10, 2009

Delicious and creamy, I'll never use russets again

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ladihawke22

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

I followed the recipe exactly.The other reviews made me think it would be alot better. Its not very healthy but I will add a little but more salt.

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TiMbOs Mama1

Cooking Level: Intermediate

Living In: Methuen, Massachusetts, USA

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Reviewed: Sep. 27, 2009

Great recipe! Was in a hurry and didn't read the directions - just the ingredients. So I crushed the garlic in my garlic press and added it after the potatoes were cooked. Also, used a bit of 1/2 & 1/2 as well as the milk. They turned out great!

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jenabowen

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Reviewed: Sep. 25, 2009

This was very good, I had company over for dinner and they could not have any milk products so I put chicken broth instead of milk and put cheese on the side for those who could have it. Everyone liked it. Thank you for sharing the recipe.

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MelodyB

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Reviewed: Sep. 24, 2009

Very good recipe! I love that these taste good with any meat dish. My husband and 12 year old daughter said to only make "mashed" potatoes this way from now on!

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Carmen

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Sep. 21, 2009

I am not a big mashed potatoes fan....but I absolutely loved these!!! I substituted russet potatoes for red, and freshly grated parmesan for the romano. Yummy!

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JQ

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Reviewed: Sep. 18, 2009

Love these! So creamy and delicious. Instead of the parmesan I used asiago.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Sep. 17, 2009

I loved that you did not need to peel the potatoes! My family loved and it was so easy. Thank you Valerie

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PSHay

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 4, 2009

This was SO easy to make! I thought that 1/2 cup of skim milk was not going to make it creamy enough,but to my suprise it came out wonderful. Thanks for sharing your recipe.

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kitchenkitten

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Reviewed: Sep. 3, 2009

I loved the flavor of these mashed potatoes. My boyfriend said they could've been better (he said more butter) but I loved them just the way they were.

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Jennifer

Cooking Level: Beginning

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Reviewed: Aug. 30, 2009

I'm not sure why these don't do it for me - but even after "doctoring them up" with a little more butter, salt pepper and dill they were just kind of there. I generally like mine with butter, milk, salt and pepper - so it must be the garlic putting me off. I'm sure it's a great recipe - I'm just the one in a mil that doesn't love it - sorry :(

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Irisheyesva08

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Aug. 27, 2009

These are so good! I like the simple taste of red skins, with a hint of garlic and butter. Definitely leave the skins on, that's the best part of using red skinned potatoes! I will be making these again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Aug. 26, 2009

Very good, My husband and kids don't like the skins so this time I am making them without I also added more garlic, but other than that these are awesome potatoes!

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Kacey D

Cooking Level: Expert

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Reviewed: Aug. 25, 2009

This was the third recipe I tried, and this one was the best. I did just as the recipe said, only I didn't add the parm cheese. Oh, I did add a pinch of garlic powder with the s&p. Make sure you use real butter.

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Chefette Trisha

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 25, 2009

These were amazingly delish. They compare to Chili's garlic mashed potatoes and I LUV those!! No need for gravy, ate with chicken fried chicken: 5 stars all the way!

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love2cook

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Logan, Utah, USA

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Reviewed: Aug. 25, 2009

I'm not sure if this didn't turn out the way I was expecting because I let my boyfriend takeover or if the fault was witht the recipe, but this definitely did not live up. The garlic was way too subtle...I want to make the kind you get in restaurants, and this didn't even come close. I'll try again without the extra help and with more garlic and we will see.

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