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: 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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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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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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CafeAmericano

Cooking Level: Intermediate

Home Town: Downey, California, USA

Living In: Batesville, Arkansas, USA

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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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williamst9

Cooking Level: Beginning

Home Town: Cerro Gordo, Illinois, USA

Living In: Cold Spring, Kentucky, USA

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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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xbelindabillyx

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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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Scotdog

Cooking Level: Intermediate

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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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BasiaBoop

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Homer Glen, Illinois, USA

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Reviewed: Mar. 6, 2008

It was a hit at my party! Thanks

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HPELLOWSKI

Cooking Level: Intermediate

Home Town: Canton, Illinois, USA

Living In: Kohler, Wisconsin, USA

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Reviewed: Mar. 3, 2008

came out a bit dry - i added more milk and butter from what was listed in the recipe.

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lai_dimples

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Reviewed: Dec. 29, 2007

Love mashed potatoes with the skin left on. My family really enjoyed this recipe...it is now my classic mashed potato recipe! Thanks!

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AFMeyer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Nov. 26, 2007

These are my absolute favorite mashed potatoes! They are now a staple at family meals, especially Thanksgiving. Everyone enjoys them!

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HeyHay37

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Reviewed: Dec. 10, 2006

I do love using red potatoes for mashed potatoes but these were lacking a little in flavor. Dill might be a great addition.

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KCcookin'

Home Town: Kansas City, Missouri, USA

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Reviewed: Nov. 25, 2006

Made them for in my kitchenaid mixer Thanksgiving! They were a hit and I loved them too!

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Reviewer:

LittleBits

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Nov. 22, 2006

This is my favorite way to eat mashed potatoes, with the skin on! much healthier this way, adds texture, and my family also prefers them this way! I'm so glad, because I hate peeling!

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