The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 22, 2009
I have made these for years; it what everyone always asks me to bring to family dinners. I use equal parts of sour cream and cream cheese though, and add shredded cheddar cheese as well. I then top with some shredded cheddar and bake until they are golded brown.
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Home Town: Sarasota, Florida, USA
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 24, 2009
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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Cooking Level: Expert

Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 12, 2009
Delicious! I made these the night before and I re-heated using the crock pot method as I had very little stove top space. Perfect mashed potatoes for our Thanksgiving dinner!
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 14, 2009
I made these potatoes for my Bunco at Thanksgiving, so lots of good cooks. They were delicious and so easy. Will make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 13, 2009
The mash potatoes were just ok. The flavor was alittle bland so I added cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 4, 2009
I add 1 stick of butter, very little salt instead of the onion salt, use 8 oz of cream cheese, and whip the potatoes to get them fluffy. These will keep for 2 weeks, the older the better. We tailgate with a large crowd of RVers and they all love these mashed potatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 10, 2009
These are so yummy. I made the recipe exactly as it calls for and would not change a thing. So easy to prepare ahead.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 11, 2009
I used regular potatoes that I had on hand, one pack of fat-free cream cheese, one pack of low-fat cream cheese, and low-fat sour cream. I reduced the onion powder and added garlic powder as others have recommended. I cooked this dish to take to my sister's for Christmas Eve dinner. So, after combining, I placed potato mixture in a crockpot rather than baking in the oven. Plugged in the crock pot at my sister's house, added a dab of butter, and gave a quick stir to fluff potatoes. Everyone complimented me on these potatoes; they were delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 10, 2009
Very tasty. If you are going to heat them for next day's use in a crock pot. Take the potatotes out of the frig and let them warm up a bit. You can also start the warming process by heating them in the microwave and then move them to the crockpot and top with butter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 1, 2009
These were ok...I give it 4 stars for the flavor and ease of doing it ahead of time. However, I thought the texture was lacking. Maybe I just don't like Yukon Gold Potatoes; they seem "gummy" to me. Or maybe I mixed everything too much? I may try it again using regular old russets.
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Cooking Level: Intermediate

Home Town: Preston, Minnesota, USA
Living In: Maple Grove, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 22, 2009
This was too soupy. Didn't work for me.
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Cooking Level: Intermediate

Living In: Lake Forest, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 21, 2009
This is the absolute BEST mashed potatoes recipe ever! Love that it's made ahead! The only recipe I ever use!!!
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Living In: Thornton, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 4, 2009
This is a great recipe. Saves lots of time on busy days. I've made this recipe using the crock pot and oven, and both ways yield fantastic potatoes. I added pats of butter to the top before baking. In the crock pot, I heated on low for about 6 hours (for 14 serving) and they were piping hot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 27, 2008
I don't only love this recipe, I'm grateful for it! It removes the mess, work and time of mashed potatoes the day of and keeps the kitchen so much neater. Have done these two different ways...both stored in the frig overnight: 1) in a crock pot and then heated 4 hours on low before the dinner - perfectly done. 2) in a greased casserole dish and heated in the oven. I like the crock pot so I don't use up the oven space. Both ways were terrific. MUST use the buttery tasting Yukons or else increase butter/milk to avoid a dry consistency.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 26, 2008
Delicious! This cut down on so much hustle right as the turkey was coming out of the oven that I don't think I can ever go back to regular mashed potatoes. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 19, 2008
I made this for the first time on Thanksgiving and my family ust loved it! It saved so much time to be able to prepare them the day before! My family has requested them again for Christmas dinner!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 19, 2008
I made this for Thanksgiving exactly as the recipe states because I had never made potatoes ahead before and was skeptical. I put it in a crockpot liner in the frig overnight and as it warmed it was still way too thick. I pulled out a handheld mixer and whipped in some milk until it had a nice consistancy. They were a hit!! I will make them again to save time and space in the oven. Thanks!
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 17, 2008
Love the flavor. Divided it up for Christmas. For the adult one I added chopped jalapenos.
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Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 14, 2008
I rate this one a five star because you can freeze them up to a month before you use them. Just take them out of the freezer and put them in the fridge the night before you want them. I always use red potatoes. Most potatoes go watery when frozen but not these.
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Photo by Deni 77

Cooking Level: Expert

Home Town: Dryden, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 16, 2008
I LOVE THIS RECIPE!!! I USE IT SEVERAL TIMES.... I USE EITHER THE WHITE OR RED POTATOES, NOT THE YUKONS..... DEE
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