recipe reviews for:

Home-Style Mashed Potatoes

“Leaving the tender skins on the spuds not only saves time, it sparks the taste and adds color to these hearty mashed potatoes. They're perfect with the pork roast and versatile enough to go well with other entrees. --Christine Wilson Sellersville, Pennsylvania”

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Reviewed: Mar. 7, 2012

This is a perfect, simple recipe. Thank you!

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Reviewer:

melissachi

Reviewed: Jun. 15, 2011

Wow, this was _so_ good, even though I only used 3 tablespoons of margarine (trying to cut calories where I can). I am going to try it again with soymilk and see how it turns out =)

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2 users found this review helpful

Reviewer:

bfiedler

Reviewed: Nov. 29, 2010

This is one of my favorite mashed potato recipes. I love the skins on!!!!

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2 users found this review helpful

Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Apr. 13, 2010

This was a great recipe. This was really faster and easier than peeling the potatoes first, but The Hungry Teen and I did not care for the skins in ours. My husband loved them and said it is how his step mom fixed them growing up. I guess it is just what you are accustomed to. They tasted great and were very creamy. Thanks Christine!

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2 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Oct. 28, 2009

Good, basic recipe for mashed potatoes. I added more milk, butter, and some garlic - put in a crock pot to keep warm.

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18 users found this review helpful

Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 21, 2009

Never have made mashed potatoes from scratch; this recipe inspired me: I used a 5-lb. bag of Yukon gold potatoes, doubled the butter, used evaporated milk and some of the potato water to make about 3/4 cup, added 2 teaspoons of garlic powder, and used black pepper. I scrupulously scrubbed the potatoes and cut out any eyes before quartering. They were easy to boil and mash before using the hand mixer to whip them into shape. When it's this easy, instant potatoes become less of an option.

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10 users found this review helpful

Reviewer:

CafeAmericano

Cooking Level: Intermediate

Home Town: Downey, California, USA

Living In: Batesville, Arkansas, USA

Reviewed: Jan. 26, 2009

I am an admitted mashed potato addict, but these were amazing! Next time I'll probably go a little heavier on the pepper, but that's just my preference.

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2 users found this review helpful

Reviewer:

williamst9

Cooking Level: Beginning

Home Town: Cerro Gordo, Illinois, USA

Living In: Cold Spring, Kentucky, USA

Reviewed: Dec. 4, 2008

I made only two servings, and it needed a lot more butter and a little more milk.

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7 users found this review helpful

Reviewer:

xbelindabillyx

Reviewed: Aug. 8, 2008

Yum! Used them with homemade butter. Missed my garlic, had to add it in at the end.

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3 users found this review helpful

Reviewer:

Scotdog

Cooking Level: Intermediate

Reviewed: May 1, 2008

Great recipe. I never made mashed potatoes with the whole peel and i was pleasantly surprised it wasn't overloaded with the peels. No more peeling for me. Husband loved it too. The only thing i did a tad different, is i reserved some of the water after the potatoes were cooked. Then when the recipe calls for milk, i added some of the water with the milk. Salt to taste. Its a keeper.

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1 user found this review helpful