Reviewed: Jan. 1, 2007

Was not that impressed. Too bland for my tastes.

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Angie S.

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

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Reviewed: Dec. 29, 2006

I didn't care much for this recipe. sorry.

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prism77

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Reviewed: Dec. 28, 2006

I also roasted the garlic in 1/2 the olive oil and for only 20 minutes. After the poatoes were blended, I put them in a stoneware dish, topped them with a handful of shredded chesse (three-cheese blend) and broiled for about 5 minutes (just enough to brown the top).

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skytlle

Cooking Level: Beginning

Home Town: Newton, North Carolina, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Dec. 27, 2006

I had to double everything except the garlic and potatoes because these mashed potatoes were so crumbly and the total opposite of the creamy mashed potatoes we love. Neither my guests nor I were impressed and I would not make again.

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olivia77

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Reviewed: Dec. 27, 2006

Excellent!! Will make again. Left overs were also great, and I'm not a fan of left over mashed potatoes.

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GIRLSCHMOOPIE

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Reviewed: Dec. 26, 2006

Really good, easy to make. Maybe could have used more garlic.

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loritfoster1

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 26, 2006

I highly recommend using yukon gold (yellow) potoates. They give a much creamier result than regular baking potatoes. I always use lowfat evaporated milk instead of regular milk. If you do use regular milk, make sure it's not super cold from the fridge when you add it to the potatoes. These are great!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Dec. 23, 2006

Fairly tasty and pretty good

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DEBRAMAE

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Cranston, Rhode Island, USA

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Reviewed: Dec. 22, 2006

Very good, but definitely needs MORE GARLIC!!!

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Dec. 5, 2006

These were delish! We had them for Thanksgiving and everyone was crazy about them.

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SaresMama

Cooking Level: Expert

Home Town: Rexburg, Idaho, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Dec. 4, 2006

Great potatoes. I used minced garlic in a jar, a couple spoons full, and just sprinkled the parm cheese in (didn't measure). Turned out great.

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kat

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Reviewed: Dec. 3, 2006

Wow! These were REALLY GOOD. A new holiday dinner staple. Like others, I used whipping cream instead of the milk (and maybe a bit more than it called for to make them extra creamy). Yummmmm! The real roasted garlic I think definitely added that extra yummy touch. Will make this again for special occasions!

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TNAmber

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 2, 2006

These were really good, but since I adore garlic, I will add more next time. The only problem I had was that my garlic burned a bit while roasting, so next time I will try roasting it for about half the time. Thanks for the recipe!

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Juli J.

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: Dec. 1, 2006

These mashed potatoes were good, but not great. I would definitely increase the amount of garlic next time and also find another way to spice them up.

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J Hapa

Home Town: Berkeley, California, USA

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Reviewed: Dec. 1, 2006

Everyone at my Thanksgiving table loved these delicious potatoes. Thanks for a wonderful recipe.

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MAGGIE MCGUIRE

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Reviewed: Dec. 1, 2006

I change it up a little and put 2 cups of cheese, doubled the garlic and left the peel on the potatoes. YUMMY! They were the first thing we ran out of at Thanksgiving.

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2 in Tyler

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Tyler, Texas, USA

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Reviewed: Nov. 28, 2006

I made these for Thanksgiving and they were great...I doubled the amount of garlic. This is worthy of 5 stars except that the leftovers did not reheat well...they were completely soupy to the point of being edible by spoon alone. Very disappointing considering I had so much remaining. I salvaged them by making a cheesy potato soup and including them as a thickener. Not all was lost! I will definitely make these again but will head the advice of other reviewers and cut the milk a bit.

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MEGBAUM

Cooking Level: Intermediate

Home Town: Ashland, Kentucky, USA

Living In: Phenix City, Alabama, USA

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Reviewed: Nov. 25, 2006

These were great, but I did add more butter and roasted garlic, and I also used heavy cream instead of milk.

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Jessica

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 23, 2006

These were so yummy! I didn't even need my electric mixer, cutting the potatoes into cubes made them super easy to mash with my potato masher. Awesome recipe, the whole family loved it.

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