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!!

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chiquita632000

Cooking Level: Intermediate

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Reviewed: May 9, 2007

Fabulous and so easy

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KARNE52

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Reviewed: Mar. 11, 2007

these are really good almost like my grandmas but not quite as good very tasty and it's nice that you can make them ahead so when company comes over you just pop them in the oven

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LILBUNNYBIGFOOT

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 8, 2007

What a hit! I made these for my family's Christmas dinner, everyone loved it.

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Monica B

Cooking Level: Expert

Home Town: Adel, Iowa, USA

Living In: Springville, Iowa, USA

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Reviewed: Feb. 21, 2007

Did not work well for me. I must've done something wrong. Sorry!

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Dyner

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Reviewed: Feb. 21, 2007

Turned out great, I made the day before Christmas dinner so it would be one less thing for me to cook that day. I reheated in my crock pot.

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quincyli

Cooking Level: Intermediate

Home Town: Keyport, New Jersey, USA

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 8, 2007

This is a super recipe that guests ask for time and again. I occasionally add a bit of very finely chopped onion.

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ONI1ST

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Reviewed: Feb. 4, 2007

I have had these potatoes the last few holidays that mashed potatoes were required. They are so good and so convenient I will never make mashed potatoes at the last minute with hungry people waiting on them! To much pressure! I use low fat everything possible and tney still taste creamy dreamy!

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Leigh Ann

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Reviewed: Dec. 30, 2006

I made these potatoes for Christmas Dinner & everyone loved them! I used neufchatel cheese instead of cream cheese & also added a half stick of unsalted butter before baking. This recipe will definitely be made again!

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Mike

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Reviewed: Dec. 28, 2006

I really liked the taste of this dish. I agree that it is not the same is traditonal Sunday whipped potatoes, but is a great alternative when time is an issue. I made this for Christmas, and my whole family enjoyed it. I did add a bit of milk to them so they weren't quite so dense as I heated them up.

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LisaJ

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Reviewed: Dec. 26, 2006

Yumm Yummm You can not imagine how godd this recipe is and You really can not go wrong with a recipe with this many reviews.. I have to say I was very nervous about making Mashed Potatoes the night bfore.. I just had a hard time imagining that they could possibly taste fresh the next day warmed up in the oven.. I had finished making my sweet potatoes and a little voice inside my head told me to go for it.. it was 2am and I had finished preparring everything else that I was going to bake in the morning. These potatoes were amazing !!! I added the whole 8oz package of cream cheese. PERFECT! Thank You for Sharing this Recipe !!!

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JONIMARCELLINO

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Reviewed: Dec. 20, 2006

excellent recipe try adding a pat or 2 of butter when putting in baking dish when you heat them up, the butter disperses thru the dish and a quick stir helps too.

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KFREESE

Living In: Fort Myers, Florida, USA

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Reviewed: Nov. 30, 2006

Not a good alternative to traditional mashed potatoes. Although the flavor was very good, the consistency was FAR to thick. I also removed these from fridge 30 minutes prior and they were still cold in the middle after 40 minutes. I had to use the hand mixer to mix them and they required an additional 20 minutes. I probably should have added some chicken stock or additional liquid and mixed just before serving. The leftovers did make a great turkey shepards pie a couple days later!

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CG325IS

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Reviewed: Nov. 28, 2006

The flavor was WONDERFUL! I made these the same day instead of the day before so they were slightly runny but the flavor was YUMMY! My family couldn't get enough! Could eat without the gravy!

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Amy

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Reviewed: Nov. 27, 2006

I used yukons, didn't peel them, added chopped chives & I only used one pkg of cream cheese (actually I used nuefatchel). The taste of these was superb but they were quite a bit heavier the next day after being reheated. Not that I will let that keep me from making them again. ;o) I loved having them made up ahead of time...thanks Carol Evans!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 26, 2006

These were AWESOME! I used Yukon Golds, skin on, with other A.R. Reader suggestions (butter & garlic salt). I'm making them again as I write this...Thanks SO MUCH for the Keeper Recipe!

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LisaLaLa

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 26, 2006

Delicious! I made this the night before Thanksgiving day. The top of the potatoes puff up and turn a golden brown. A definite do again!

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hilohoku

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Reviewed: Nov. 24, 2006

This is delish. I never thought red potatoes could taste so good mashed. The best thing was you could make ahead, not peel the potatoes and they look beautiful and taste fantastic. I made them for Thanksgiving and will keep them in my recipe file and use them quite often. Thanks for the tip. Bernie

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Bernie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Nov. 24, 2006

Easy and a great time saver! Used fat free or reduced fat and skim milk to reduce fat and calories...used the "onion/chive" cream cheese and omitted the onion powder as suggested by most reviews... I also left the skins on the potatoes for the extra vitamin boost...was delicious!!

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L Ireland

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Reviewed: Nov. 23, 2006

I followed the recipe exactly. I was really looking forward to this recipe. The sour creme was to overpowering for me. I ended up throwing out the potatoes and rushing to make another batch of mashed potatoes with just butter and milk. I like sour cream but this was just a bit much.

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