Reviewed: May 15, 2008

These potatoes were a hit with my family. They rated them a "10". I loved being able to make ahead and heat later. Thanks. We will make these again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stacie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2008

Really, really good stuff! I didn't have onion salt so I used 1 1/4 t onion powder and 3/4 t salt and it tasted fine. Also threw in about a teaspoon of garlic powder as I am incapable of cooking without it. I froze the potatoes in individual-size servings so that they're easier to deal with later. I've heated them both in the oven and the microwave - while the oven makes a slightly thicker casserole and is more evenly heated, they do fine in the microwave with a little extra milk and it's so much easier. Bacon bits and sharp Cheddar on top make for awesome comfort food. These potatoes will definitely make an appearance at the next family dinner.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

yayforsprinkles

Cooking Level: Intermediate

Home Town: Solon, Iowa, USA

Living In: Camp Lejeune, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2008

Very good! I made a big batch and froze two additional portions for dinners.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ellen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2008

Delicious! I cooked them the night before (left out the sour cream as I don't like it). Kept them in the pot I mashed them in and the next day added a stick of butter to them as I simmered them on low. This is a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TRARECAR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2008

Tendency to be gummy - not better than regular mashed potatoes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

loyyd

Cooking Level: Beginning

Home Town: Ypsilanti, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

Absolutely fantastic! I made this when my husband's boss was coming over for dinner and he raved about them. Only slight change I made was to combine the cream cheese, sour cream and onion salt in one bowl. I then mashed the potatoes and added 3 Tbs butter and the milk in a separate bowl. I then combined the two - it just made it easier to stir together. Will definitely make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rose

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

These are wonderful topped with some cheese just before serving. Will certainly make again and can't wait to make a batch and store in the freezer for a quick side dish. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jrtm

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

These potatoes turned out fluffy and light and full of flavour. Rave reviews from everyone at the table, even the little kids!! I tweaked it slightly by using only 3/4 cup sour cream and I only had a tub of garlic and herb spreadable cream cheese, so I used about 3/4 of the tub. After they were heated through, I took the advice of a reviewer here and stirred in a little butter just before serving (only about 2 Tbs.). Turned out fabulous. Although this dish is rich and fattening and I probably won't make it often, the ease of preparation and the time and trouble it saves on the "big day" was definitely worth it. Yum!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Karen_M

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2007

I've made these potatoes about 5 times now and each time, everyone raves about them. They're easy and delicious! Great Recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

bobbypin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2007

A great recipe for a large amount of people. A huge time saver for sure!They heat up terrifically. I added alot more butter, and will probably cut down the sour cream next time I fix it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachael

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2007

These turned out great! I used regular ol' spuds, a little less cream cheese than called for, and kept them warm in a crockpot for 5 hours.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

yum-me

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2007

These potatoes were perfect!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sulley

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Lake Worth, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2007

These were really great. I tasted them fresh, and loved them. I put them in the fridge overnight and had them in the oven a little too long the next day when I baked them, and they dried out on top. That was my fault though. I used light cream cheese and light sour cream, and red potatoes. Yummy mashed potatoes!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

What a Dish!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2007

I have made this recipe for many years and always have good results. I double the recipe, add one crushed clove of garlic for each potato, and reheat in the slow cooker. A real keeper. (I love Trader Joe's frozen garlic for this--no muss, no fuss!)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

touixmuch

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2007

This recipe is so yummy and it was great making it the night before! I did change it a bit. I used 8 ounces of plain cream cheese instead of 6 and left out onion powder and used 1 tablespoon of garlic powder. I also left the milk out. I put the whipped potatoes in a 9x13 pan and stuck it in the fridge. The next day I poked holes in the potatoes with a fork and poured 1/4 cup of milk over them. I baked them at 350 for 40 minutes. The family loved them

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

ChefRae09

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2007

This is a GREAT time saver for a busy holiday. I make ahead then throw in the crockpot on low the morning of the holiday so that I save oven space and they're ready to eat by the time the rest of the dinner's done. I've had several requests for this recipe. Also really good using redskin potatoes!

Was this review helpful? [ YES ]
219 users found this review helpful

Reviewer:

KRoggenb

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2007

I have now made these potatoes both by original recipe in casserole dish and by doing them in the crock pot. I have to say I like them in the casserole dish. The crockpot made them have a strange consistency. They still tasted DELISH but for serving and presentation purposes, the casserole is the way to go!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tanzi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2007

Followed recipe to a tee and turned out perfectly. Thanks for this time saving recipe which is great when there is too much to do the day off.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2007

Made this for our rehearsal dinner and am making it again. Adding a stick of butter and re-stirring after it has warmed is really the trick. I make this with red-skins. I am a mashed connoisseur and I can't tell these are make-ahead!!

Was this review helpful? [ YES ]
5 users found this review helpful