Reviewed: Jul. 28, 2007

This is a great recipe. My family loves it, and there are usually none left. I did alter it though because it did not turn out well for me in the slow cooker. I boil my potatoes on simmer with the same amount of water. Once they are tender, I let the butter melt on top then I proceed to mix them according to the recipe.

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Reviewer:

Lola

Reviewed: Jul. 4, 2007

These turned out great and made the kitchen smell so wonderful!!

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Reviewer:

Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

Reviewed: Mar. 18, 2007

These were pretty decent. I used red potatoes and may have overcooked them a bit. When I went to mash them up, they were really soupy. Luckily, as they cooled down, they firmed up a bit and were quite a nice consistency. But they were also this really ugly brownish color. Did NOT look appealing with the rest of the meal. Oh, I also kept the skins on. So I would be willing to try it again without the skins. But you can't beat the ease of slow cookers. It's so helpful when you have other things on the stove and in the oven. One less thing to worry about.

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Reviewer:

maliers

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: New York, New York, USA

Reviewed: Feb. 6, 2007

Very easy. I placed enough water in the pot to barely cover the potatoes. When the potatoes are tender, just drain off some liquid and mash. Good to make when the stove's busy with many other items.

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Reviewer:

Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

Reviewed: Dec. 13, 2006

I just came on here to try to figure out what I did wrong to the recipe. They just didn't try out right for me. Very bland. I added a lot more garlic to try to help it.

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Reviewer:

WILLEYC

Reviewed: Oct. 23, 2006

Since I didn't peel the potatoes, it was not pretty & white. But it tasted great! Lots easier than normal mashed potatoes.

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Reviewer:

Mari V.

Cooking Level: Intermediate

Home Town: Clovis, New Mexico, USA

Living In: Thornton, Colorado, USA

Reviewed: Aug. 31, 2006

I peeled about 3.5 lbs. of russet potatoes, and didn't use quite as much garlic powder as the recipe calls for. I also left out the milk and used 8oz sour cream and about 1 cup of shredded colby cheese (1/2 c butter). These mashed potatoes were the perfect consistency and SOOO creamy and flavorful. My entire family of picky eaters loved them! Reminded us of the "smashed potatoes" at one of our favorite restaurants! Thanks for sharing a great idea!

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Reviewer:

LoriAnn

Cooking Level: Intermediate

Reviewed: Aug. 30, 2006

Super easy and absolutely wonderful! I increase the recipe to use 5 lbs of red potatoes. It is the perfect amount for Thanksgiving with my family.

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Reviewer:

KATLEO26

Cooking Level: Intermediate

Living In: Ephrata, Pennsylvania, USA

Reviewed: May 25, 2006

Was just ok. I used 3 cloves fresh garlic and let it cook with the potatoes, then mashed it all up. Flavor and texture were alright, but not worth making again.

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Reviewer:

emma p

Reviewed: May 15, 2006

These worked great for me. I used minced fresh garlic, rather than powder. Adjusted butter, cream and seasoning at the end to taste. This worked great for an after church lunch with no fuss. I prepared the potatoes the night before and covered them with water.

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