UPDATE: I FROZE LEFTOVERS (I HAD A TON OF LEFTOVERS) AND PULLED THEM OUT OF THE FREEZER A FEW DAYS AGO TO THAW. HAD THESE TONIGHT WITH DINNER, AND ALTHOUGH GOOD, THEY ARE MUCH BETTER FRESH (IMHO). MY FIANCE AGREES :) Yum! I still prefer plain 'ol mashed taters, but for a "fancied up" potato dish, I like this quite a bit (and I have tried many!). My fiance, a confirmed sour cream AND cream cheese HATER even liked these. After prepping (right before placing in the fridge), I asked my fiance to try a spoonful. I didn't tell him that I used dairy products.... Once I "disclosed" what I had added, he commented that the texture was "wierd," (I can't win lol!) but happily had seconds at dinner :) My dinner guests had thirds!!! My only change (which subtly enhanced the end procuct, IMHO) was to add 4 LARGE cloves of garlic (boiled with my Yukon's). Note: You MUST use Yukon Gold potatoes! Their buttery texture is what gives this dish its creamy texture. These were a perfect complement to serve alongside my pot roast dinner. Not only are these excellent to make on special occansions, they are also great anytime you need to prep ahead of time, especially during the holiday season. For that reason alone, these are deserving of 10 stars!!! Since I made the full 12 servings, I froze what was left. We'll see how they are reheated :-) Thanks for sharing, Carol!
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