Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Dec. 2, 2011

Excellent lactose free option

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3 users found this review helpful

Reviewer:

MeganW

Cooking Level: Intermediate

Reviewed: Mar. 18, 2011

I will omit the vegetable broth and use milk instead when I try this again.

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2 users found this review helpful

Reviewer:

grami

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

Reviewed: Feb. 1, 2011

Too many spices! I suggest cutting the spices in half even if you are using more potatoes (I used 8). I would also add some cream and butter along with the broth.

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3 users found this review helpful

Reviewer:

Kiv

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Jan. 23, 2011

These had a lttle too much flavor! I used small potatos, which could have been the issue. I would suggest cutting the spices in half or using medium to large potatoes. I served it with cheesy meatloaf and italian green beans.

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3 users found this review helpful

Reviewer:

RNorthup

Cooking Level: Intermediate

Home Town: Alvin, Texas, USA

Reviewed: Dec. 8, 2010

I made these for dinner with some roast chicken and garlic rosemary green beans and they were such a hit I had to double the recipe so we could all eat a mountain of them. My husbands eyes lit up when he tried them and he said they were the best mashed potatoes he had ever eaten. Also I only had about half the spices and they were still delish.

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4 users found this review helpful