Reviewed: Jul. 17, 2009

The best mashed potatoes I've ever made. Both times I've made this everyone has loved it. I did use about twice the cream cheese by accident (got ounces and Tablespoons confused) so now I'm probably going to do it that way since it was soooo good. The texture was perfect the next day when heated up.

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Kim

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Reviewed: Jan. 13, 2009

Easy, quick...flavor not bad. Took to a x-mas party brunch.

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hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

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Reviewed: Jan. 2, 2009

I really enjoyed these but my family said they tasted weird. I dont think they were expecting something different. I will definately make again. Maybe next time they will like them even more!

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nikkicarrasco

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Reviewed: Dec. 20, 2008

Made this recipe for Thanksgiving by doubling and was asked to bring again to the family Christmas Eve dinner. It was a big hit. Only change I made was to add garlic salt when cooking potatoes, left potatoe skins on and riced the potatoes.

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TJ

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Reviewed: Dec. 4, 2008

Great recipe - you can prep ahead of time (I made mine on Tuesday before Thanksgiving) - the bake a few minutes longer the day you want to serve.

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Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 2, 2008

These were way too heavy. They do not come close to regular mashed potatoes.

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tatersmom

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Reviewed: Nov. 30, 2008

Really good flavor

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SHANA799

Cooking Level: Beginning

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Reviewed: Nov. 12, 2008

These were amazing, very creamy, I loved that I could make it a day ahead or in the morning. It really made it easy to get dinner on the table quicker , thanks :)

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momofmy4crazykids

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

Making these potatoes was a gift I gave myself. For more years than I care to reveal, I have been out in the kitchen at the last minute mashing potatoes. This time, I took a chance and made these. Boy, was I glad I did. They taste delicious, creamy and smooth. Only one person at the table even detected the slight "tang" of sour cream. Everyone loved them and thought they were my usual mashed potatoes. And I was one happy, relaxed cook. Instead of chives, I used the finely snipped ends of green onions (scallions,) in the same quantity. When you've got a huge, multi-dish dinner going on, this recipe can be a real life-saver.

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mollytina

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Feb. 10, 2008

I absolutly love this recipe "as is" and have made it many times. However if you want to take it up a notch heres something else you can try. I added chicken boulion and about 3-4 whole cloves of garlic.(No need to chop them up you'll mash them at the end) While the potatoes are boiling put about 4 peices of bacon in the oven. ( I cook them at 375f for about 10 minutes or so) When your bacon is done place it in a food processor and pulse until bacon is evenly chopped. Set aside. When the potatoes are done drain and add the cream cheese butter and sour cream. Another tip is to melt those 3 ingredients in a pan first before adding to the potatoes. Once mashed pour the potatoes into a baking dish add sprinkle chopped green onions on top, grated cheese, and finally the chopped bacon. You can set aside in the fridge and heat later-or-throw them in the oven until the cheese is melted. Again these potatoes are great as is or if you choos to spice them up a bit this is a great way to do it. Enjoy!!

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katebate223

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Reviewed: Jan. 15, 2008

I loathe any kind of warmed up potatoes, so I was very reluctant to try this recipe. Still, I needed something extra convenient for times when I am unable to stand for long, so I eventually tried this. WOW!! Now I always have mashed potatoes in the fridge, just ready to go, and find they are totally delicious. sometimes I chuck a handful of grated Cheddar cheese on top before re-heating them, but usually I prefer them as is!

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boobook

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Reviewed: Dec. 11, 2007

I have always been known for my mashed potatoes, so my standards are very high. I absolutely love this recipe! Now I can enjoy my company instead of standing in the kitchen cooking. The recipe is great as is but as you make it more you wind up putting your own spin on it. I like to put crumbled bacon, cheddar, and green onions on top for a great pot luck take along. I will make this one for years to come and have passed it on to many people. Great, great, recipe. Thanks a million.

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NOELLE

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Reviewed: Oct. 23, 2007

I have been making this recipe for 2 years and its always perfect. The only thing I change is that I use 1/4 cup chives and some garlic powder. I also cook potatoes in chicken broth which gives it a little more flavor. Thanks for a great helper at Thanksgiving!

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Mrs.Beaverhousen

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2007

Great easy recipe. I piped these into mounts along side of our steak and then decorated the potatoes and plate with more fresh parsley. Pretty and always good.

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COOK471

Cooking Level: Expert

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Reviewed: Apr. 16, 2007

This worked beautifully even tho I only used half of the cream cheese. It was so nice to make this dish in the morning and just pop it into the oven in the evening. Thanks Carter!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 11, 2007

Delicious! I added 3 cloves of garlic to the water and these potatoes really wowed my husband!

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Amy

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2006

These were good. I forgot about the paprika so it didn't get added. I also used fresh chives because that was what was ready for me. I will definately make this again. Thanks for something new.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Dec. 30, 2006

I halved the recipe and added some milk to make them fluffier. Also added some minced garlic. Everyone in my family loved them! Will definitely be making these again.

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Cookin' Fool

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Reviewed: Dec. 18, 2006

This is a great recipe! To make it better I use 8oz of cream cheese, and approx 1/3 cup of chopped onion in place of the chives. Sprinkle a little garlic and onion powder and it tastes great! Also, it says to cook for 30 minutes, however, after being refrigerated, it almost always takes 45-1 hour to get heated throughout when making a full baking dish. Tastes best when allowed to sit in the refrigerater for 24 hours before cooking.

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Diana B.

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Dec. 14, 2006

These do stay moist, you wouldn't know they were made ahead. Can add garlic salt or roasted garlic.

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daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Sour Cream Refrigerator Mashed Potatoes

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