The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 6, 2009
best ever! Yumminess!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 24, 2009
I chose this recipe because it seemed simple and to make a few days in advance was a plus. I added black pepper to season. Bravo!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 23, 2009
These potatoes were extemely easy to make. The ratio of potatoes:liquid was right on. Everything blended well at the end (was looking soupy but I kept going). My only changes were to keep the skins on and to place in a 200 degree oven to keep warm. This recipe really is a make-ahead one with no loss of flavor.
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Cooking Level: Intermediate

Home Town: Eufaula, Alabama, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 30, 2009
This ended up being a great technique, especially when it gets busy in the kitchen! Very helpful and tasted good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 11, 2009
Needs extra butter
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 8, 2009
Delicious! This recipe turned out great for our family Christmas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 4, 2009
I don't like mashed potatoes, but this was liked by others.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 4, 2009
I cooked my potatoes a couple of hours before our Christmas lunch, keeping the skin on. After they were done, my husband started peeling the potatoes for me. I started w/ a few potatoes and some half and half and used my electric beater to mix. As he got more peeled, I added more potatoes, and more half and half, etc, etc. I eventually added my salt and black pepper. Right before serving lunch, I heated the potatoes in the microwave and added a stick of butter. They were really thick and very tasty. My children love mashed potatoes and went back for seconds….and yes, thirds.
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Athens, Alabama, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 2, 2009
I followed the recipe exactly and they were very bland and boring. The only reason I gave them two stars is because they are from scratch, try another recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 30, 2008
I added a bit too much garlic, but otherwise I was pleased with the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Dec. 27, 2008
These were excellent mashed potatoes, and a real timesaver! I mixed in some roasted garlic to complement the roast pork loin (also from Pam Anderson) I made. I will make these again and again.
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Cooking Level: Expert

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 24, 2008
Really good Recipe! I made these the night before and switched out the half and half for low fat milk. The next morning I put them in the slow cooker on warm with a stick of butter on top (a recommendation from another reviewer) and they came out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 29, 2008
I'm giving this 5 stars even though I altered the recipe somewhat. It is a good base to start with. I was cooking for 15 people and wanted to have plenty of potatoes (plus leftovers!). I used about 13-14 lbs of potatoes, cooking in three separate batches. I did peel the potatoes first. When mashing I added 1/2 cup half and half, a couple of ozs of cream cheese, about 2 tbsp butter, salt, freshly ground pepper and onion powder to taste for each batch and as I finished each batch I put them in my large slow cooker. The next day I added additional butter while reheating. I got many compliments from my family and they tasted great with and without the turkey gravy.
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Cooking Level: Expert

Home Town: Coshocton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 29, 2008
Great ideas and basic recipe for make ahead mashed potatoes! The recipe and tips on keeping the potatoes warm helped this busy cook during Thanksgiving! I made the recipe the night before Thanksgiving using white potatoes I peeled and cut before boiling. I then followed the recipe and instructions, using a mixer to mash and blend the potatoes with low-fat half and half and a "sprinkling" of salt. Thanksgiving day I continued with the rest of the recipe and tips and had fantatic, fluffy, creamy mashed potatoes that no one knew where made the night before! Thank you for the recipe and ideas! :)
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Cooking Level: Intermediate

Home Town: North Wales, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 28, 2008
Just wanted to say these potatoes were great. I didn't make them ahead of time though. I made them for Thanksgiving dinner and this is what I did and it worked great. I boiled them, drained off the water, and since they were done a little bit earlier than I thought they would be, I put the lid on the pan and set them aside. They will stay warm quite a while like that. Came back a few minutes later to peel and mash, but my daughter said I should leave the peel on the potatoes...my other daughter and grand daughter agreed with her so that's what I did. After mashing them, I put the butter on top of the potatoes and covered with lid. Just before it was time to eat, I put the pan on the stove on low heat while heating up the half and half, poured that over the potatoes, added salt and pepper and by the time the milk was stirred in real good, the potatoes were prefectly warm. Very good. And if you like potatoe peeling try leaving it on....I'm glad I did.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 27, 2008
Awesome and so easy!!!! Made my Thanksgiving so less stressful! I cooked the potatoes at 9am, mashed with half-and-half then left them in a crock pot on warm with a stick of butter on top. At noon I stirred in the butter and they were fluffy and hot to serve! Excellent!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 25, 2008
I made these for Thanksgiving last year, but I did add extra butter and cream cheese, and they came out just fine. Actually, I think I made them the day/night before, and put them in my crockpot on low T-Day morning. They were hot when I was ready to serve.. I lost the recipes..came back here to find. Now that I think about it..I had some leftover cauliflower from a dinner the night before..I pureed that and added to the 'tatoes..noone noticed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 15, 2008
I made these as part of a meal that I was delivering to another family. I made turkey and gravy to go with the potatoes. The potatoes were outstanding. I followed the recipe exactly. I added a heaping teaspoon of salt. I think I have to make another batch for my family. I can't stop thinking about how yummy they were!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Naperville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 29, 2008
These came out really good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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