Reviewed: Nov. 16, 2008

tastes like sticky mashed potatoes.. I'm sure I could have fixed the stickiness, but the flavor was really bland.. not rich or impressive.. just white mashed potatoes. Husband wasn't a fan. "Next time, can I just make the mashed potatoes?"-his exact words.

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Katie Kate


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Reviewed: Nov. 14, 2008

The trick to avoid the "sticky" consistency is to drain potatoes well let sit a few minutes to dry some as the butter melts. Then add the cream a little at a time and mash or whip with a hand mixer till fluffy. No more gooey mashed potatoes.

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Katy

	Cooking Level: Expert
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Reviewed: Nov. 2, 2008

I just want to say this is a great recipe. The only thing I did was to put some cheddar cheese in them. The whole family loved them. I had to double the amount too. No left over at my house.

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T. Neill

	Cooking Level: Expert Home Town: Elizabeth, Indiana, USA Living In: Georgetown, Indiana, USA
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Reviewed: Nov. 2, 2008

YUM! These were EASY... and delicious! Everyone commented several times on how great these mashed potatoes were! I did use the suggestion by another reviewer and warmed (not melted) the butter and warmed the heavy cream. I haved used this method with sausage gravy as well and it really does make a difference. Thank you for sharing this wonderful recipe... oh I also added some fresh garlic to the potatoes and it was very good!

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JBLAZ17

	Living In: South Bend, Indiana, USA
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Reviewed: Jun. 3, 2008

I normally make mashed potatoes with milk, butter, salt and pepper, and this pretty much tasted exactly the same, but with more fat. I almost want to say it had less flavor, but that doesn't make much sense.

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bumbleleigh


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Reviewed: May 13, 2008

These were fantastic mashed potatoes! They made a great presentation on my dinner table. I topped with more butter and chives, and almost everyone asked for seconds! Thanks for the recipe.

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PamperedVictoria

	Cooking Level: Expert Home Town: Bear River City, Utah, USA Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Feb. 3, 2008

I use this same recipe for holidays, only I just use the butter to dot the finished dish and instead add two heaping tablespoons of mayonaise to give it more flavor because most people will add more butter anyway without tasting it. So why waste the butter especially on a holiday when it's needed more at the table and for other dishes.

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SHERRY1009


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Reviewed: Jan. 26, 2008

I made these for Christmas and I wasn't really impressed. They were good, but it didn't taste much different than my normal, lower fat, potatoes.

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ECORIA1978

	Cooking Level: Intermediate Home Town: Old Bridge, New Jersey, USA Living In: Richmond, Virginia, USA
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Reviewed: Dec. 3, 2007

Oh, these potatoes are always sooooo worth the calories and fat. I really go to town and put in a stick of butter per 5 lbs of potatoes. I also use a whole carton of cream, a pint. This makes them a bit creamier than my mom likes them but just perfect for my husband. Mom can make her own! :)

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Sarah

	Cooking Level: Intermediate Home Town: Maumee, Ohio, USA Living In: Hood River, Oregon, USA
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Reviewed: Nov. 25, 2007

I made these for Thanksgiving. I had high hopes for them, but they fell flat. They lacked flavor. I even tried to jazz them up with garlic and parmesan cheese, and they still didn't have a lot of taste. I didn't receive any compliments on them from my guests. I won't make these again, but thanks anyway!

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2minicoopers0206

	Cooking Level: Expert
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Reviewed: Sep. 5, 2007

Sooo GOOOOD! The only think i did different is I left the skins on the potatoes and added two teaspoons of minced garlic to the water as it was boiling... I sprinkled about a 1/4 cup of parmesan cheese in with the potatoes as I was mixing them. Thank you for sharing!

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Stephanie

	Cooking Level: Intermediate Living In: Keller, Texas, USA
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Reviewed: Sep. 4, 2007

These were VERY rich but worth ALL the calories!

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LittleBetty

	Cooking Level: Expert Living In: Chattanooga, Tennessee, USA
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Reviewed: Aug. 9, 2007

These were great! I added a little garlic powder and rosemary. Came out very delicious!

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Courtney O'Dwyer

	Cooking Level: Intermediate Home Town: Stephenville, Texas, USA Living In: De Leon, Texas, USA
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Reviewed: Jan. 27, 2007

I altered this recipe just a bit by adding 8oz. of cream cheese. The potatoes were INCREDIBLE and a huge hit with the family.

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Jamie

	Cooking Level: Intermediate Home Town: South Roxana, Illinois, USA Living In: Alton, Illinois, USA
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Reviewed: Dec. 29, 2006

Very very very thick and rich potatoes. You definitely wouldn't want them all the time.

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Mandi


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Reviewed: Dec. 25, 2006

This is the normal way to have mashed potatoes. Now, if you want REALLY great mashed potatoes, mash with a large knob of butter and some cream, add some grated parmesan cheese and a few drops of truffle oil (black or white). Just eat and enjoy. Greatings from New Zealand

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Jacquih


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