Reviewed: Dec. 1, 2008

These potatoes were the best ever. I couldn't believe how easy and delisious. I made these for Thanksgiving. I made them ahead of time since they need to sit in the cooker and I didn't have to worry about the potatoes taking up room on the stove and keeping them hot. This is a great way to do it. I will never do it any other way again.

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HPELLOWSKI

Cooking Level: Intermediate

Home Town: Canton, Illinois, USA

Living In: Kohler, Wisconsin, USA

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Reviewed: Nov. 30, 2008

Soooo good! This stuff always is the first to go at pot lucks and dinner parties. I put some of the MSG-free bullion powder directly into the potatoes, as well as some fresh garlic -- putting it into the cooking water just doesn't add any flavor for me.

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Jupiter

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Reviewed: Nov. 29, 2008

super creamy! and delicious!! a smash hit!

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puppylove2145

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Nov. 29, 2008

Followed directions and it tasted too sour creamy and was too watered down.

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The Gonzalez Family

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Nov. 28, 2008

Wow, these potatoes were very good. I was somewhat worried when the recipe did not have milk in it. The cream cheese and sour cream made up for the milk and then some. I made these for Thanksgiving - by using the slow cooker I was able to free up one of my 'spots' on the stove. So not only yummy, but also convenient!

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Nov. 28, 2008

These mashed potatoes were the best! I made them the night before and all I had to do Thanksgiving day was heat them up in the crock pot. I partially peeled the potatoes, and they were so pretty. Everyone raved about them, and there were hardly any leftovers! Thanks for the recipe!

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KCOFFMAN1

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

I used russet because that is what I had. These were the favorite at Thanksgiving dinner!

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Nov. 28, 2008

I made my share of mistakes making this dish. I used a mixture od russett and red skined potatoes that tured out fine. I forgot to add the boulline (SIC) and garlic to the water so added that at the last minute then didn't have enough cream cheese but everything still tasted great. Got plenty of compliments. I made smatched potatoes and left the skins for nutional and person preference. Because of the calories in this dish I will make on holidays only but I have a feeling I will be asked to bring the potatoes every family gathering.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Nov. 28, 2008

They tasted great! They were way too runny, though for my taste. Next time I would use less liquid, or more potatoes.

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Karen A.

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Reviewed: Nov. 28, 2008

Very moist & rich.

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Stacy

Cooking Level: Intermediate

Home Town: Maple Lake, Minnesota, USA

Living In: South Haven, Minnesota, USA

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Reviewed: Nov. 28, 2008

The crockpot idea works out nicely to free up some stove top space and help with timing for other food prep. Otherwise, though, I didn't think the taste and texture was much different than the good ol' butter, milk, salt and pepper kind. I don't think I will make this recipe again since the extra calories from the cream cheese and sour cream just really didn't give much "bang for the buck" in my opinion.

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klm290

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Camp Zama, Kanagawa, Japan

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Reviewed: Nov. 27, 2008

Excellent! I added the butter with the rest of the ingredients, and they were delicious. I really liked the texture. I can't wait for leftovers today, and my girls are already asking for them!

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Shanna

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Reviewed: Nov. 27, 2008

Reviewers are so funny - people say "I don't see the reason for the crock pot" - ok let me answer that - the REASON is because it holds the mashed potatoes while you are doing other things - this is especially helpful at Thanksgiving - which is today! I am making this recipe which makes perfect mashed potatoes - and then do not have to think about them. They are done and waiting to be eaten. I even have my stuffing in a 2nd crock pot doing the same thing. Very nice when you only have one oven and are cooking the turkey too.

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 6, 2008

Nice and creamy!!!!

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Chef Damone

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 5, 2008

Definitely a great recipe, best way to keep them hot, and loved the idea of using a kitchen towel-a must! As a note, I've made the 'holiday, I'm cheating version,' which follows this, and I've made the healthier version using low fat ingredients and it still tasted amazing!

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YVONNETOND

Cooking Level: Intermediate

Living In: Perkasie, Pennsylvania, USA

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Reviewed: Oct. 26, 2008

Really good recipe. I used light butter, light sour cream and light cream cheese. Still turned out great!! Thanks!!

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K.K.B.

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Reviewed: Aug. 15, 2008

I don't use the slow cooker. I just make these on the stovetop while my meat dish is cooking. These are the only kind I make now. Regular potatoes are just bland mush after eating these!

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MIMI2607

Cooking Level: Expert

Home Town: Chesterville, Ohio, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jun. 29, 2008

these were really yummy - and easy to make!

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COURTWOLF

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 26, 2008

These are absolutely my favorite mashed potatoes to make for a crowd...so very easy to do ahead of time. I made them the night before, according to another post, and they still turned out fabulous, despite my doubts! Thanks for passing this one along...

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yummy mummy

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

Pretty good, but mine turned out really dry - which surprised me because so many other reviews said their's got soggy. The flavor was really good, though, so I will definitely try it again.

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