Reviewed: Mar. 2, 2009

Just ok. I'd rather have a different dish. It just wasn't very flavorful.

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aliann11

Cooking Level: Intermediate

Living In: Lawton, Oklahoma, USA

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Reviewed: Jan. 17, 2009

I think that the carrot I used must have been to big, because all we could taste was the carrot. I will definately make this again, but I think I will sub and extra potato or parsnip for the carrot and omit the sugar

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leah

Home Town: Toronto, Ontario, Canada

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Reviewed: Jun. 11, 2008

Love, love these!! Thanks for a great recipe!

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BAILEYDOG3

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Reviewed: Jun. 1, 2008

I love it and so does my family...

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: May 18, 2008

We loved this recipe! I had about 1/2 cup left, so when i made potato soup..I added that. Added a wonderfully different taste.

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glewis

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Reviewed: May 17, 2008

Excellent - such a nice change from plain 'ole mashed potatoes. So much flavor.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jan. 28, 2008

So, So It was just OK, a little too sweet but my kids thought it was candy meanwhile they had 3 vegetables.

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Sonia

Home Town: Queens, New York, USA

Living In: Long Island, New York, USA

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Reviewed: Jan. 25, 2008

I wasn't sure if this would be good, and I was surprised! I used 3 medium-sized potatoes, 2 parsnip, maybe 7 baby carrots, 4 TBS milk, 2 TBS butter, 2 tsp brown sugar, and around 1/4 tsp salt. I heated the milk and the butter together until the butter melted, then mixed in the brown sugar and salt. I've found that mashing room-temperature or warm milk into potatoes (or potato-blends!) makes for creamier, yummier potatoes! Oh, and the leftovers were great fried in a pan like a potato pancake and drizzled with syrup. Even our four-year-old enjoyed! Thanks for sharing, Doreen. :)

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Dec. 29, 2007

If you enjoy parsnips you will like this recipe. I will make again, love those root vegetables. Made as written.

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52GLASSACT

Cooking Level: Expert

Home Town: Harlowton, Montana, USA

Living In: Sumner, Washington, USA

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Reviewed: Oct. 23, 2007

This dish was fantastic! I didn't change a thing, and I won't next time I make it...which will be soon!

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Sara B.

Cooking Level: Expert

Home Town: Ozark, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Dec. 11, 2006

This was FANTASTIC! It's a totally different taste- WAY more tasty than plain old mashed potatoes. I followed the recipe EXACTLY, and my husband and I were practically licking the bowl clean and fighting over who got the leftovers for lunch. *don't* omit the brown sugar.. it's not wierd, you won't taste it, but it's imperative)Try it for sure!!! I'll definitely serve it for company the next time I need a potato side dish.

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Lindsay

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Reviewed: Nov. 16, 2006

I really enjoyed this. I omitted the brown sugar as I didn't really like the idea of it, and I added some freshly ground black pepper, and a little splash of half and half. Next time, I'd like to try it with some Parmesan. Thanks, Doreen!

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Caroline C

Cooking Level: Expert

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Reviewed: Oct. 6, 2006

I followed the directions to a T, but added chopped curled parsley for some color.. The family loved it! My daughter even tried to lick the bowl clean! Thank you so much for this recipe! It is a keeper.

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