Reviewed: Oct. 27, 2009

yum! the only change i made was that i roasted the potatoes...but i had already started doing that before finding this recipe! i'll definitely make this again with the boiled potatos to see the difference - but i loved the parsley on the roasted potatoes!

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mrsmaggiehunter

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Reviewed: Oct. 19, 2009

very good- for a healthier version of potatoes

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mcol0314

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Reviewed: Sep. 23, 2009

I added fresh minced garlic 1 1/2 cloves. Nice added taste.

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inounvme

Cooking Level: Expert

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Reviewed: Jun. 17, 2009

This was a nice change from regular mashed potatos. Instead of just olive oil I used 2 Tbs. extra virgin olive oil (very important to use extra virgin) and 2 Tbs. butter. This turned out very nice the butter was familiar and the olive oil added a nice earthy taste. I also added a smidge of garlic powder but you could probably cook the potatos with a couple cloves of fresh garlic if you wanted to.

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April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 14, 2009

Pretty good! I added a bit of onion powder and used dried parsley. Will make again.

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ESSIE731

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

I used baby Dutch yellow potatoes instead of red, which have delicious, delicate thin skin, and a very creamy, smooth texture. I actually boiled the potatoes in chicken broth, which gave a nice flavor. I used a Tbsp. of butter and a Tbsp. of olive oil and salt and pepper (I didn't have parsley on hand). They turned out really tasty, and my company loved them. So easy (no peeling) and much healthier than regular mashed potatoes.

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Juliebeans

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Reviewed: Sep. 7, 2008

Good, but a bit bland. Very easy and quick--other than boiling hte potatoes, this took about 5 minutes to make. I added garlic powder and more parsley, but I think it needs something more. A friend of mine suggested italian dressing, which I'll try next time instead of the olive oil. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 6, 2008

I thought the flavor of the olive oil was a little strong for the potatoes. Butter might've been a better flavor option. I also added garlic salt to help with the flavor. I'll make these again!

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