Reviewed: Dec. 29, 2010

I made this for Christmas dinner and it was wonderful! I didn't follow the recipe exactly--I used all of the ingredients and went by how it tasted. I roasted two heads of garlic and used one and a half of them (more than what the recipe calls for).

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Reviewer:

Sara Rose

Cooking Level: Intermediate

Reviewed: Dec. 25, 2010

My personal variation on this recipe is to use at least 6 cloves of garlic and cook them quickly in the broiler. I also would steam the potatoes for about 20 minutes for better flavour and to preserve the vitamins. I also like to use redskin potatoes with most of the skin left on. I like my mashed potatoes lumpy.

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Reviewer:

ChasH

Reviewed: Dec. 25, 2010

Yum! I like to keep the skins on, I like the taste and it makes the prep so much easier. The garlic flavor was really mild so the next time I make them I'll throw in even more cloves. We didn't have real parmesan so I just used the powdered stuff and I think that's fine for this recipe. Oh also add some dried parsley flakes, it looks nice!

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Reviewer:

Jess13dc

Reviewed: Dec. 21, 2010

Overall quite good, I stuck to the recipe, but it could use MORE GARLIC. Next time I will probably double the garlic and add some cream cheese for extra warmth.

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Reviewer:

TOTALFOODIE

Reviewed: Dec. 17, 2010

Good, but nothing remarkable.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Dec. 10, 2010

Absolutely delicious! I actually made the recipe worse by slightly burning the garlic (I had no idea what roasting garlic meant) but the mashed potatoes are amazing. Add more cheese!

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Reviewer:

asheltosh

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Tuscaloosa, Alabama, USA

Reviewed: Nov. 29, 2010

Yummy and easy to make.

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Reviewer:

MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

Reviewed: Nov. 27, 2010

My husband thought these were too bland at first, then too garlic-y once I added the garlic in, but I thought they were wonderful. Perhaps he got a chunk of garlic - it was a bit challenging to really mash the garlic into the potatoes.

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Reviewer:

mandyrae48

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Davidson, North Carolina, USA

Reviewed: Nov. 26, 2010

This is a wonderful base recipe! I doubled the garlic because...well, we love garlic and put it in the over for 25 minutes. I used a 5 pound bag of yukon gold potatoes (minus two that I dropped down the sink...oops!), and the taste and texture was just perfect. I mixed all of the ingredients besides potatoes ahead of time then added it slowly while I was mashing. I cooked the potatoes for about 20 minutes (this will vary, of course). I used a hand masher for a more Southern texture. I made these for Thanksgiving and got compliments from everyone, including my husband who doesn't like potatoes and my brother in law, who said these were very flavorful. These are a bit more time consuming than the old butter-and-milk standby, but definitely worth the extra effort. Thank you!

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Reviewer:

makehistory

Reviewed: Nov. 22, 2010

My husband went BONKERS over these. He's been bragging to everyone about how fantastic they are; making me look like a real expert cook! LOL. They really are delicious. I won't bother making anything but these in the future. BTW...only put the garlic in the oven for 20 minutes. Mine burned the first time around when I put it in for the 45 minutes. They were hard as a rock!

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