Reviewed: Apr. 9, 2008

Used whipping cream instead of milk.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

allrecipesrocks

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

Made this recipe for Easter dinner, and was somewhat disappointed. It had a slightly bitter taste. I don't know if it was the garlic, or the parmesan cheese, but I will try another recipe next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Colorado Cook

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2008

I LOVED THIS RECIPE! A real hit with everybody...perfect, thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

STWALSH

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2008

Use an upright electric mixer to make smashing easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ALAINDREA

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2008

Yum, yum, yum! So easy and fast. I used jarred minced garlic instead of fresh...still tasted great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BusyMomCooking

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2008

The first time I made this exactly as the recipe stated but wanted a stronger garlic flavor. This time I used garlic salt (instead of regular salt), used less milk and added garlic chicken broth (1/3 c) and 4 oz cream cheese. I think my mom added some extra garlic salt at the end too. Great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HMB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2008

EXCELLENT! I broiled the garlic - it doesn't take as long.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Affolters

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2008

Made this for Thanksgiving dinner and it was a huge hit!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tai-Bo

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2008

This was a side to accompany my Maple Salmon on Valentine's Day for my 3-year honey. It was GREAT! Love the potatoes and will definitely make them way more often!! Make sure you grade your own Parmesan to ensure freshness! Remember, great ingredients make good food... :) Happy Valentines Day

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chris Calkins

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2008

Very creamy and not too dry. But if you're going to roast the garlic for long enough to make the flavor mild, I suggest using more. For 3lbs potatoes I used 2 heads of garlic that I roasted for an hour. It was definitely not too much! Also added minced parsley and reduced the butter by half to remove some fat.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cathy C

Cooking Level: Expert

Living In: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2008

Pretty good. Not as creamy tasting as I usually like mashed potatoes, and missing something. Maybe next time I'll switch plain yogurt for the milk. Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2008

Yummy, no gravy necessary. I recommend more garlic than 6 cloves, personal preference. Also, it only takes about 20 minutes to roast large cloves of garlic this way. Put them in a small casserole, drizzle with olive oil, and cover with aluminum foil. Remove from over after 20 minutes and let them sit covered with foil until they have cooled. They will be nice and soft without being overcooked.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2008

This is a very tasty potato dish. The idea of cooking the garlic in the oven is an excellent idea since it add tons of flavor to the mashed potatoes. I followed the recipe as indicated with the exception that I didn't add salt or pepper and it turned out very good. The idea of adding Parmesan cheese to the mashed potatoes is a very good one! I will definitely make this dish again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2008

Delicious. I sort of bypassed the roasting of the garlic, though. I purchased a container of minced roasted garlic and used that (1/2 tsp = 1 clove). Fresh would be even better, of course, but if you add the minced while the potatoes are still hot before you mash them, the flavors mesh fine. Adding oregano, garlic powder, and more salt made them perfect for my tastes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

I'm rating this 5* because I followed the advise of doubling the garlic, adding cream cheese. I made a 5lb bag potatoes and used a head of garlic - for the other beginners...cut off the top (the thinnest point) to expose all the garlic cloves then pour on the olive oil and bake for approx 20 min. If you don't have a garlic roaster - use foil. I found this hint useful. These were the best garlic mashed potatoes we ever had!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Colleen

Cooking Level: Beginning

Home Town: Waldwick, New Jersey, USA

Living In: Hamburg, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

These were so good, my husband wants them again this evening! I guess I need to keep lots of garlic on hand at all times! These potatoes were a perfect side dish to the 'Carmel Apple Pork Chops' as the meat was a little sweet and this added a more slight salty, pungent note.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

3daisys

Cooking Level: Intermediate

Living In: Livermore, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

Outstanding. I made this about 5 hours ahead of time for xmas and reheated in microwave and they did not taste starchy at all. I used a touch more garlic and buttermilk instead of regular milk. Everyone gobbled them down. This will become a standby to go with our xmas prime rib.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kcj

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

The flavor was great, but mine came out a little dry. But I just realized I misread the recipe and didn't cube the potatoes before boiling (I used red and kept the skins on), so maybe that's why. I'll add more garlic next time. The great thing about this recipe is you can use the basic ingredients and just tweak the measurements to your taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2007

very good! My husband said it was better then chili's and he loves their potatoes. i used about 8 or 9 cloves of garlic and 1 cup of sour cream instead of the parmesan. Because we had this for chrismas dinner I made it ahead of time (like I do everything) and put it in the fridge. I heated it in the oven for about 30 or 40 min (don't remember the temp) and then broiled it for about 3 min until golden brown. I then put some chedder cheese on it and let it melt. My family LOVED it!!! Thanks so much

Was this review helpful? [ YES ]
2 users found this review helpful