Reviewed: Nov. 14, 2009

Everyone in the family enjoyed these very much, and the leftovers made nice potato pancakes for breakfast the next day.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Nov. 4, 2009

These potatoes are awesome... and I am NOT a fan of sweet potatoes!

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erinmarie78

Cooking Level: Intermediate

Home Town: Erskine, Minnesota, USA

Living In: Merrifield, Minnesota, USA

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Reviewed: Oct. 10, 2009

Wow! This was very good and super easy to make. I made no changes in the recipe and was very pleased with it. I served as a side dish with simple pan-fried pork chops and everyone commented that the meal just felt like a special holiday feast just because of the potatoes!

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Michele H.

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

We loved this! I made it as written and it was delicious plus you get the added vitamin value of the sweet potatoes that you don't get in regular mashed. Awesome!

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meg

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Reviewed: May 5, 2009

Great recipe. Made this tonight for the 6 of us and everyone really enjoyed it, ate it all up. The rosemary/garlic combo was very complementary. I used russet potatoes (baker potatoes) because they don't get gummy when they are mashed. I drained the spuds and yams and they looked really moist so I did not add any of the milk but did add one raw egg when adding the butter, garlic and seasoning and beat everything in with beaters for 20 seconds. Then baked it in the oven in a casserole dish. The egg made it light in texture. Great recipe. Will be adding this one to the special occassion Thanksgiving, Easter etc rotation. Thank you

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Comeandgetit

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Feb. 15, 2009

I skipped the baking step, too, and I don't think the end result was as good as if I'd topped with cheese and baked the mashed potatoes. Next time I will follow the recipe more exactly.

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Dec. 22, 2008

I have made these two years in a row now and both times, the pan was scraped clean by the end of the meal. I went a little crazy with the rosemary the first year but this time, I used fresh rosemary and went a little lighter. It was perfect. I love that you can prepare it first and bake it before dinner! Great amount of garlic!

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xjupitercrashx

Cooking Level: Beginning

Home Town: Riverside, California, USA

Living In: Costa Mesa, California, USA

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Reviewed: Dec. 10, 2008

LOVE this recipe. Have made it twice and will make it again for Christmas dinner. Big, big hit at our house.

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7BUDGIES

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Reviewed: Dec. 5, 2008

I just made this for Thanksgiving last week, followed the recipe exactly and everyone absolutely LOVED it. Including myself!

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Cassandra

Cooking Level: Beginning

Living In: Temecula, California, USA

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Reviewed: Nov. 29, 2008

Great dish. I love it, because it’s different than your normal mashed potatoes. I was skeptical to try it, because I hate sweet potatoes, but it turned out great. It wasn’t sweet at all. Next time, I will use more roasted garlic (personal preference).

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Lisa

Cooking Level: Beginning

Home Town: Huntsville, Alabama, USA

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Reviewed: Nov. 18, 2008

Delicious! will definitely make again!

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studentcooker

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Reviewed: Nov. 17, 2008

This is fantastic!!!

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MDDOSS

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Reviewed: Nov. 4, 2008

This recipe is fantastic! I smashed an entire head of garlic cloves, put them in a Pyrex custard bowl, and generously drizzled olive oil on top so that there wasn't a dry spot, but they weren't drowning, either. Fresh rosemary is the key to this not being "spiky" when you eat it, or if you only have dry, you can roast it with the garlic (make sure to stir it around so that it's thoroughly coated) so that it infuses into the olive oil, and softens/plumps up a bit. Grated parmesan works in the bottle works, but if you can find finely shredded, you get those cheesy stings that are oh-so-good!

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stareynoso

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Reviewed: Oct. 20, 2008

If the usual sweet potatoe dishes are too sweet for your taste...this recipe is the way to go! Lovely rosemary (use fresh) and garlic goes well with turkey!

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01COOKIE

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Reviewed: Oct. 14, 2008

Great recipe: we changed it a little to 2 lbs of potatoes and 1 lb of sweet potato just out of personal preference. The roasted garlic and the hint of rosemary gave this dish a really sophisticated flavour without being too whacky for our Thanksgiving dinner. Thanks so much!

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 7, 2008

This recipe is pretty good and shows a lot of potential. I found the leftovers to be tastier, probably b/c the potatos had a day to absorb the garlic taste. I also melted extra stretchy cheese on top of them when I microwaved them. Excellent. I think for the future, I would add a lot more delicious roasted garlic to the amount of potatos. Really appreciate this recipe b/c I've been looking for an alternative to plain white (starchy) mashed potatos.

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Elisabeth

Home Town: Salisbury, Maryland, USA

Living In: Albany, New York, USA

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Reviewed: Oct. 3, 2008

Yummy. Extra cheese,garlic and fresh rosmary = OMG!!!!! YUMMMMMMM!! Even the 3 yr old fussy bugger loves it lol. perfect healthy and we can use our rosmary tree before it flowers. Don't go near the dried rosmary its tough and just not nice in this dish. printed and in the "Regular cook book" Thanks

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baby-dragon

Cooking Level: Expert

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Reviewed: May 3, 2008

this has been the best my we have ever tryed infact my mother has never liked yams her whole life. to say the least, were going to have these yams every thanksgiving now. (if you don't like traditional yam don't give up this one is pretty good)

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JR & Tracie

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Reviewed: Apr. 1, 2008

I think this dish is perfect, however I alwasy double the garlic (love the roasted garlic) and double the butter (unhealthy but extra creamy). I don't add extra water and am light on the milk. Plus use fresh rosemary and dice very fine so that it is soft and just the flavor (not texture) comes through in the potatoes. Hope you enjoy as much as we do. Lighter than regular potatoes (the sweet potatoes) make this dish. A popular Thanksgiving dish!

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