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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6 users found this review helpful

Reviewer:

Deni 77

Cooking Level: Expert

Home Town: Dryden, Ontario, Canada

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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2 users found this review helpful

Reviewer:

DEE14

Reviewed: Nov. 10, 2008

These are great! My husband has to have these every year for Thanksgiving! Thank you for the awesome recipe!

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2 users found this review helpful

Reviewer:

Kelly

Cooking Level: Intermediate

Reviewed: Nov. 2, 2008

I made this for a Sunday supper, and wanted to get the potatoes out of the way so I could relax before the pot roast was done. This was the answer to not having to time the potatoes to be done right with dinner! These are great even if you don't bake them a second time - I keep stealing bites after they were done.

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0 users found this review helpful

Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 26, 2008

Delicious!!! I followed the tip of adding in garlic cloves while boiling the potatoes. I made these for my daughters wedding reception and everyone raved about them. Will definately make these again!

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3 users found this review helpful

Reviewer:

D Baerwaldt

Cooking Level: Intermediate

Reviewed: Jul. 20, 2008

The kids in my extended family adore this recipe and beg me to bring to family get-to-togethers. I use "light" and "no-fat" versions of all products and find that these potatoes aren't as rich. I also add a bit more milk and add less cream cheese to the original recipe. This is a keeper!

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Reviewer:

Ellie

Cooking Level: Intermediate

Living In: Onoway, Alberta, Canada

Reviewed: Jun. 20, 2008

Delicious! My guests raved about them! Didn't have onion salt, so I used regular salt. The potatoes I used seemed dry, so I added a little more milk to get the right consistency. I prefer my potatoes light and fluffy. I made my casserole earlier in the day. What a time saver it was. This will be my regular recipe for mashed potatoes.

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Reviewer:

Luv2Cook

Reviewed: Mar. 24, 2008

I made these potatoes for Easter Dinner and we really enjoyed them. I did cut the recipe in half because there were only four of us, and had plenty for leftovers. This will be my new go-to mashed potato recipe for big holiday dinners. Definitely cuts my time in the kitchen on the day of the big meal.

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Reviewer:

Janmarie1964

Cooking Level: Expert

Home Town: Elmira, New York, USA

Living In: Apalachin, New York, USA

Reviewed: Mar. 21, 2008

A big time saver on holidays!!!!! And good.

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Reviewer:

jesspal

Cooking Level: Expert

Home Town: New Wilmington, Pennsylvania, USA

Reviewed: Mar. 15, 2008

I've made these for Thanksgiving the last three years. When you're cooking for 15 people, the last thing you want to be doing is mashing potatoes at the last minute. They've gotten rave reviews from the family, and we never have any leftovers. My only change would be to go with no fat cream cheese and sour cream.

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1 user found this review helpful