Reviewed: Sep. 21, 2011

The taste was pretty good, but like other reviews said they were far too thick. Even 1/4 c. of milk didn't help.

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Reviewer:

Reviewed: Jul. 18, 2011

as is a three star recipe. they were very thick. i did change the cream cheese portion using philly cooking cream since i had some to use up of the plain variety and its pretty bland so i added 1 tsp garlic powder and a couple of fresh chives from the garden. i noticed i was going to end up with a more gluey mashed potato and remedied it by adding a 1/4 stick of butter and a splash of evaporated milk. seemed to loosen them up some. i like the idea of a cream cheese mashed potato i just think this recipe as written needs some changes. thanks for a good base recipe.

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soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jun. 26, 2010

Have made a similar potato dish to this but it needs an equal amount of either sour cream, yoghurt or mayonnaise and add lots of garlic.

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7 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Feb. 15, 2010

I added 2 T. of butter, garlic salt and skim milk to taste to make it creamier/more flavorful. Without those, it doesn't have much flavor.

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10 users found this review helpful

Reviewer:

Jess

Reviewed: Dec. 7, 2009

this was a nice change but it was still a little bland the flavor didnt pop out at you, you almost had to think about it to taste it

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6 users found this review helpful

Reviewer:

arielrain

Cooking Level: Intermediate

Home Town: Kellyville, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Dec. 25, 2008

Really wonderful change in mashed potatoes. I didn't have chive philly, so I used regular and added finely chopped onion and chives. The family loved them.

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13 users found this review helpful