The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by Jacolyn
Reviewed: Dec. 1, 2011
What a good idea to freeze them for future use! My husband loves mashed potatoes, and I make them quite often, so I thought this was a great idea. I tried to pipe them, but the tip that I used wasn't big enough, and they didn't hold the shape well. I just made them as neat little mounds of mashed potatoes (which worked just as well, although the presentation wasn't as pretty.) I used red potatoes and didn't peel them, because the skin gave it great color. I followed another reviewer's advice to bake them in the oven and add some paprika to the top. Oh, and I used regular black pepper. Also, I threw some shredded cheddar cheese on top and broiled them for the last 2-3 minutes, because I like them smooth on the inside with a semi-crispy outer edge. Next time I might try these with finely chopped, sauteed garlic instead of the green onions. Delicious!
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Photo by Jacolyn

Cooking Level: Beginning

Home Town: Fishkill, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 20, 2011
exelent!!!! i always keep the peel on
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 29, 2009
Great make ahead idea! While these tasted terrific, there are a couple things I can improve upon the next time. First, I should have never immediately added the amount of sour cream called for. After all, it all depends on how large the potatoes you're using are! Once I added the sour cream, they weren't as thick as I would have liked them for piping, so they didn't hold their shape as well as they could have. I wasn't happy about the size tip I chose either--should have used one with a larger opening. Finally, I didn't like the idea of microwaving these, so I baked them in a 375 degree oven instead, which gave them great color - a sprinkle of paprika helped with that too. Unfortunately, I rushed that baking process and should have heated them longer than I did to make sure the egg was set and the potatoes firmed up. I found it difficult to transfer them from the cookie sheet because they wanted to go back to being just a mound of mashed potatoes! All minor things that can easily be adjusted next time, because the recipe is certainly worth it! Love the idea too, of making extra and freezing to have on hand. Glad I stumbled upon this one!
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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