Reviewed: Oct. 18, 2009

a nice change of pace

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dgriffin

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Reviewed: Jun. 16, 2007

Incredible! Loved these potatoes... have made them multiple times.

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SHAESHAE75

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Reviewed: Jan. 1, 2007

Pretty good potatoes a nice change to potatoes

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prism77

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Reviewed: Apr. 29, 2006

Oh these are so very good! I was hesitant to try, because my guys are mashed potatoes and gravy guys, but everyone liked these and no one even asked if we had any gravy. I'll fix these again.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 6, 2006

I just used regular 2% milk and mashed by hand - if you overmash you end up with "gluey" potatoes and that's easier to do with a mixer, but oh my this was sooooo yummy!! and soooo easy - I made it in conjunction with the Roast Chicken with Rosemary by Nanette - http://chicken.allrecipes.com/az/RoastChickenwithRosemary.asp - what a fabulous dinner. I just added a nice side salad and voila a gourmet tasting dinner with VERY little effort!! Make sure you get GOOD fresh rosemary - I like Living herbs from California. The rosemary also makes the potatoes look pretty with all the little green flecks!

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mikita

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Reviewed: Nov. 27, 2005

Very good. I had to add more milk and butter. Used garlic from the jar. Thank you.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Oct. 29, 2005

Everyone loved this dish. I too added lots more garlic and chopped the rosemary to very fine bits. I also added more milk and butter than required. Very tasty, I will certainly make this one again.

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LeanneBrockway

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Reviewed: Oct. 24, 2005

Used jarred minced garlic as a timesaver; added more garlic as well as more butter. Used heavy cream. Loved the flavor but I hated having the little bits of rosemary popping up every where. Solution? Maybe grind the rosemary or do as the recipe says and finely chop.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Aug. 2, 2005

I don't think I will try these again but if I do I would add more garlic, more butter and more cream. And as was mentioned before mincing the heck out of the rosemary is key, I used dried rosemary and it was like little needles scratching my mouth.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Jul. 13, 2005

Really great flavor, but I took the advice of other reviews and boiled the garlic with the potatoes AND added some raw when I mashed them (we are big garlic fans). I also used regular 1% milk and I used Parmesano Reggiano. These were a big hit.

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KCDEE

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Reviewed: Jan. 23, 2005

this is a great recipe for mashed potatoes. I like a little more garlic flavor than you get here by boiling the garlic with the potatoes and if you like it a little stronger, beat in two tablespoons of minced garlic AFTER the potatoes are boiled. Finishes this up perfectly! thanks for the recipe!

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Alan Hollister

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 15, 2005

This was fast, easy and tasted great. I used Romano instead of Parmesan cheese, because that is what I had sitting in the fridge. I am glad I heeded the warning of others and minced the heck out of my rosemary, that is a chewy spice. Highly recommended!!

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MIDNIGHTMUSE

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Stanton, North Dakota, USA

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Reviewed: Jul. 5, 2004

I can't give a more enthusiastic recommendation for this recipe. I used my big KitchenAide mixer to whip them into perfection, used 1/8 of a cup parmesan and 1/8 of a cup romano and used 2% milk instead of the evaporated variety. Salt liberally and these mashed potatos are holiday-worthy!

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ALLISONHALEY

Cooking Level: Intermediate

Living In: Napa, California, USA

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Reviewed: Nov. 27, 2003

Great recipe for a fabulous Thanksgiving meal. Make sure to finely chop the rosemary.

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SUZIRECTANGLE

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Reviewed: Aug. 27, 2002

This is a great recipe, I loved the garlic and rosemary flavors. I double the amount for a few days of leftovers. I used regular evaporated milk because I couldn't find a lowfat version.

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