Reviewed: Nov. 23, 2006

This was disgusting! I made it for Thanksgiving and had to start over because I hated this recipe. The cheese was horrible in the potatoes and I reccommend using garlic powder instead of the roasted garlic.

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reneaum

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Reviewed: Nov. 10, 2006

Simply Delicious!

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Charissa

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Reviewed: Nov. 9, 2006

This recipe for mashed potatoes is excellent. I agree with the other reviewers, you only need to roast your garlic for 15-20 minutes. I used a tad more garlic and it gave my mashed potatoes a nice hint of garlic. Using the electric mixer was not powerful enough to whip the potatoes. I suggest maybe buying a potatoe masher.

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Kellie

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Reviewed: Nov. 9, 2006

Absolutely delicious! I halved the recipe and didn't have any garlic cloves on hand, so I used garlic powder to taste. Very good!

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LISA

Home Town: Alexandria, Kentucky, USA

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Reviewed: Oct. 27, 2006

very good, loved the garlic flavor. however, burned the garlic twice and had to start over. next time won't roast nearly as long.

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bakerswife

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Reviewed: Oct. 25, 2006

left a bad taste:{ followed it to the t, like garlic alot! oh well.

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sk27

Cooking Level: Beginning

Living In: London, Greater London, England, U.K.

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Reviewed: Oct. 15, 2006

Thanks Barrett for a wonderful dish. I didn't change this recipe at all except next time I will watch the garlic cloves more closely because I really toasted a few.

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TALCOTT

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Reviewed: Oct. 8, 2006

This recipe is a classic recipe, I think. If you are a true garlic lover though, I really recommend doubling the garlic. Next time, I think I'll double the parmesian and butter, too! (However, the amount shown is probably healthier for everyday use!)

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Nicole D.

Cooking Level: Expert

Home Town: Sedona, Arizona, USA

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Reviewed: Sep. 28, 2006

I too added more garlic and milk. Huge hit with the family:) Will definitely make these again soon.

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diane

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Reviewed: Sep. 25, 2006

I omitted the parmesan, added a little more butter, used heavy cream instead of milk, and more salt to taste...delicious!

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Chi McPhee

Cooking Level: Expert

Home Town: Great Falls, Virginia, USA

Living In: Kearneysville, West Virginia, USA

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Reviewed: Sep. 14, 2006

The absolute best potatoes ever! And I'm Irish! I can't wait to make them again and again! Couldn't get enough! Easy & delicious just the way they are, don't change a thing! Thanks for sharing!

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ANTGINA

Cooking Level: Expert

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Reviewed: Jun. 12, 2006

These are great! I must admitt, I used cream instead of milk. Hey, it was a special occasion! Very tasty. We liked these a lot. :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jun. 12, 2006

Ok, after making this side dish many times I have perfected it. 6 Cloves tossed in olive oil just to coat. Into the broiler for a few mins., well just till they brown. Meanwhile I peeled and cubed 6 medium potatoes. Into boiling water for aprox. 15 - 20 mins OR until you stick a fork into the largest potatoe and it breaks only once. I then drain and into a bowl. I add approx. 2/3 cup of milk. I then add pressed roasted garlic. Don't worry about the left over larger pieces that are in the press. The hand held mixer will beat it up. Added a few minches of salt. Then I added 3 tablespoons of marjorine. Blend it well. Last but not least I added a tablespoon of garlic spread marjorine. OMG it was to die for!!! WOW all around!!

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Michelle

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 11, 2006

This recipe was great for establishing guidelines for this dish. I change it up a bit and of course I don't measure the ingredients! I just keep adding stuff until it tastes good.

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daniellecooks

Cooking Level: Expert

Living In: Walnut Ridge, Arkansas, USA

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Reviewed: Jun. 8, 2006

Really great potatoes, but as stated, might be bland. I used 4 large russets, to start. Instead of roasting the garlic the way the recipe states, I used an entire head of garlic, chopped off the top so that some of the cloves were showing, placed it on foil, and drizzled it with olive oil. I then roasted the garlic for a half an hour at 350. I used twice the amount of butter and twice the Parmesean. I squeezed the entire head of garlic into the mash, and viola! Deliciousness.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 9, 2006

As I'm not able to cook as often as I like due to scheduling issues, I've only made this twice, but has turned out great each time. My wife LOVES them. Only thing I change is I add about double the garlic (If you're a garlic lover, you'll want more than the recipe calls for.)

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FEDS1991

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 2, 2006

these were pretty good but not fantastic.

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dayica

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: Centerville, Ohio, USA

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Reviewed: Apr. 16, 2006

I liked it but my family did not.

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mommieinmi

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Reviewed: Apr. 14, 2006

We really liked these. The only thing I did different was omitted the salt for garlic powder and added some chives. Nice change from regular mashed potatos. Thanks so much for the post.

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