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Reviewed: Jun. 29, 2008

These came out really good.

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Jillian


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Reviewed: Jun. 15, 2008

I'd give this recipe 10 stars if I could. My hubby kept asking me if I was sure these potatoes would taste good the next day for our guests. Not only were they good, my guests ate them up so fast, I barely got a taste! Heating them up was so easy. I just popped them in the microwave for about 7 minutes on high, stopping once to stir. Once heated, I added the recommended butter and covered with plastic wrap until lunch time. They tasted divine! No one guessed they'd been cooked yesterday...and I certainly didn't tell! Oh, one more thing, pierce the potatoes with a fork a few times before boiling with skins on.

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SUNNY681


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Reviewed: May 27, 2008

I have more time in the mornings to prepare that night's dinner so I always make my mashed potatoes ahead of time this way. No one can ever tell the difference. I prefer to peel my taters before boiling and I use electric beaters to whip them to perfection.

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Reviewer:

Linda

	Cooking Level: Intermediate Home Town: Brisbane, Queensland, Australia Living In: Caboolture, Queensland, Australia
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Reviewed: Apr. 13, 2008

These were delicious!

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Reviewer:

missy

	Cooking Level: Professional Living In: Farmville, Virginia, USA
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Reviewed: Mar. 3, 2008

Great Recipe, I added about 1/2 tsp minced garlic in oil when boiling the potatoes and then simmered it down before mashing. Other thyan that followed thr recipe for a great potato dish.

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Reviewer:

adam


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Reviewed: Jan. 6, 2008

Using my food mill was a lot more work than just peeling, boiling and mashing. Still had to use an electric mixer afterward. Half and half was a nice touch.

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Reviewer:

Erin

	Cooking Level: Intermediate Home Town: Santa Rosa, California, USA Living In: Sunnyvale, California, USA
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Reviewed: Dec. 24, 2007

FINALLY, someone who knows how to make mashed potatoes. Cooking potatoes whole keeps them from absorbing too much water. If you wish to peel them, remove them from the boiling water and set in ice water for a few moments to cool enough to handle them and the skins rub right off. Always use unsalted butter as it works better for the moisture content. Use fat free 1/2 and 1/2 and you have less fat.

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Navy PO

	Cooking Level: Professional Home Town: Grand Rapids, Michigan, USA
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Reviewed: Nov. 16, 2007

i loved this recipe. you can easily add flavoring.. such as garlic or herbs to taste. this is the only make ahead mashed potato recipe that i found that didn't have sour cream and/or cream cheese in it.. which i don't care for. a huge time saver!

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Reviewer:

deadhead48

	Cooking Level: Expert Home Town: Eau Claire, Wisconsin, USA Living In: Menomonie, Wisconsin, USA
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Reviewed: May 10, 2006

We really liked these! They come out creamy and smooth..almost like instant only they taste better. They are easy to reheat and you can't tell that you've made them at an earlier time. I'm sure you could add things to them but I think the whole idea of this recipe was "make ahead" saving you time and stove space later. I'll use this again in the future for when I need extra time to make something else to go with them. Thanks for the recipe!

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11 users found this review helpful

Reviewer:

DAWNZKITKAT

	Cooking Level: Intermediate Home Town: Tacoma, Washington, USA Living In: Port Orchard, Washington, USA
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Reviewed: Nov. 22, 2005

These were bland in my opinion.. They do not keep warm when transfering to the heat proof bowl. If I were to ever make these again I would add chives, cream cheese, onion salt, something to taste.

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16 users found this review helpful

Reviewer:

LAURENELYSE

	Cooking Level: Expert
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