Reviewed: Oct. 22, 2009

These are very tasty potatoes, and the skin gives you extra fibre and vitamins......

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Mar. 3, 2009

Maybe it's my fault for using skim milk, fat-free sour cream & low-fat butter substitute, but this tasted too "light" to me, like it had no substance or "oomph".

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LA

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Reviewed: Dec. 25, 2008

Wonderful and saved me a bunch of time!! I used red rose potatoes and they were sooo good!

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mommygirl

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Reviewed: Dec. 18, 2008

I really liked these. I'm not a huge fan of garlic, so instead of adding directly to the potatoes, i used 1 tsp crushed garlic right in the water when i boiled the potatoes. Gives a little hint of garlic but not overpowering.

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chazlyn

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 7, 2008

i thought these were quite good. I was glad to not have to peel potatoes. I dont believe I will make these everytime bc there is just something comforting about smooth mashed potatoes but these were very good.

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LuLu

Cooking Level: Intermediate

Living In: Columbia, Mississippi, USA

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Reviewed: Oct. 28, 2008

Very good, my husband approved! Added about 2 more heaping tablespoons of sourcream. Also, used golden potatoes. Turned out very nicely.

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Audrey H.

Cooking Level: Intermediate

Living In: Keller, Texas, USA

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Reviewed: Aug. 13, 2008

Great recipe!

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Apr. 30, 2008

Excellent recipe. I used redskin potatoes and the slightly sweet taste and smooth texture they have worked well in this recipe. I also added a few whole cloves of garlic to the potatoes when they were boiling and mashed them up with the potatoes. I did not add the butter since my family does that at the table. Very good, my kids loved it as well. I will never want to peel potatoes again and why should I? This is more nutritious, easier and tasty.

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Liz D.

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Reviewed: Apr. 21, 2008

This a great recipe when I have time to make homemade mashed potatoes. I leave a few little chunks of potatoes in mine. My husband loves it too.

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SharonG26

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Reviewed: Mar. 18, 2008

Very good mashed potatoes, we had no leftovers at home.

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Gabyota

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Mar. 13, 2008

really good and creamy. i use baby red potatoes and add salt-free seasoning blends. make sure to taste for salt and pepper. i used half and half as well.

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NYblondie

Cooking Level: Beginning

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Reviewed: Dec. 31, 2007

I loved these ptoatoes. Skins are great for you and I think red or yukon potatoes would be best. I boiled 4 whole garlic cloves with the potatoes. I used maine potatoes and they were good. I added more sour cream and omitted basil. I just felt like it had no place in the potatoes I served with Texas ranch chicken from this site. Yummy

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Aug. 23, 2007

Very nice flavor. Very creamy. This was a nice change from the usual plain mashed potatoes or the garlic-rosemary type. I will make this again.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 18, 2007

Before trying this recipe, I'd never made skin-on mashed potatoes, although I'd had them at restaurants. I'd use thinner-skinned potatoes next time, as there seemed to be a lot of skin in them. Also, my husband wasn't crazy about the flavor, although I liked it. They were really easy to make though - I loved not having to peel the potatoes!

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Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Jul. 9, 2007

We really liked these, not hard to make either. My 10 month old could not get enough!

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Jun. 14, 2007

Wow! such a simple and tasty recipe. I tried it last night and it was a winner! I didn't put in dried basil nor milk, but added extra sour cream and butter. It was really quite fattening, but such a treat!

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Eleanor

Home Town: Burnaby, British Columbia, Canada

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Reviewed: May 13, 2007

These were really good. I followed the recipe exactly and I will never peel another potatoe again!!!

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MollieKY

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Reviewed: Feb. 14, 2007

I've made this recipe so many times that I know it by memory. So delicious! I don't change a thing, except that I substitute garlic powder for the chopped garlic to save some time. I also use fat-free sour cream, and nobody can tell.

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