Reviewed: Feb. 21, 2009

I've been making these and variations of this recipe for a while now. Each and every time is receives great reviews. Adding 2 tbs of unsalted butter (depending on the saltiness of the stock) to finish brought them to a slightly creamier texture and a richer flavor. Also used an entire bulb of garlic, each clove exposed and drizzled with EV olive oil, salt and pepper.

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Reviewer:

Steve K.

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Cooking Level: Expert

Reviewed: Feb. 14, 2009

These are awesome!

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Reviewer:

Trey

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Stuttgart, Baden-Württemberg, Germany

Reviewed: Jan. 28, 2008

This is the only way I make mashed potatoes now!!

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Reviewer:

Kari B.

Cooking Level: Intermediate

Home Town: Evergreen, Colorado, USA

Living In: Longmont, Colorado, USA

Reviewed: Jan. 1, 2008

Awesome garlic mashed potatoes! I made this last year and it was a hit. I don't recall changing anything to the recipe.

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Reviewer:

SZYQ1

Cooking Level: Expert

Home Town: Lake Villa, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Aug. 28, 2006

If I could give more stars I would. This IS my NEW garlic potato recipe. I think the boulionn is what makes this one stand out from the rest. Absolutely delicious whether coupled with some steaks from the grill or complimenting your Holiday meats. 5 + stars!

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Reviewer:

The Green One

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Living In: West Newfield, Maine, USA

Reviewed: May 28, 2006

Delicious! I've used both low-fat and fat-free cream cheese and it's great!

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Reviewer:

min

Reviewed: May 21, 2006

Best mashed potatoes I've ever made. Used yukon golds instead of reds and was just as amazing.

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Reviewer:

bcrocker

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

Reviewed: May 10, 2006

All I have to say is YUM!

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Reviewer:

NYgrl

Cooking Level: Beginning

Home Town: Schenectady, New York, USA

Living In: Saratoga Springs, New York, USA

Reviewed: May 8, 2006

VERY GOOD!

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Reviewer:

mhindi

Reviewed: May 7, 2006

I consider myself a connoisseur of mashed potatoes, and must say that these are among the very best. Full of flavor and perfect texture. Just make sure you don't put in too much of the cooking liquid, or they can get a little runny. Even then, I inhalled them!

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