Reviewed: Sep. 7, 2011

Excellent base recipe for some awesome mashed potatoes! I first tried it according to the recipe and found it not quite to my personal liking. Next time I tried it, I used heavy cream, garlic powder, and butter. Whatever you do, don't add salt! the chicken broth has more than enough salt in it.

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Reviewer:

pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

Reviewed: May 4, 2011

I loooove this potatoes! They're absolutely heavenly! The only thing was that I found 'light cream' hard to find, so I ended up using whipping cream. Delicious! I also recommend adding a dash of garlic powder, and a tablespoon salt.

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Reviewer:

cookingismylife

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: May 2, 2011

It turned out well! Just need a good gravy to go with it.

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Reviewer:

jennifertse10

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Alameda, California, USA

Reviewed: Apr. 25, 2011

I made this for Easter dinner and it was a huge it!! I had no problems with the "glue" factor & I had to triple the recipe but everything worked great!! Thanks for the recipe - this is how I'm making my mashed potatoes all the time.

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Reviewer:

Amber

Reviewed: Feb. 22, 2011

Tasty and easy.

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Reviewer:

Samantha Boyd

Reviewed: Jan. 29, 2011

The extra work didn't add anything so I won't make this again.

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Reviewer:

mathman

Reviewed: Dec. 22, 2010

save the broth to make gravy.

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Reviewer:

kelleyp

Reviewed: Dec. 16, 2010

I made these potatoes for Thanksgiving this year and they were the best mashed potatoes I have ever had! My daughter said, "if I could taste a cloud, I know this is what it would taste like." I used Yukon Gold potatoes. AFter draining the chicken broth, I used my electric mixer until potatoes were smooth. Then added warmed half and half, melted butter and approximately 1/2 cup of the reserved broth. I added salt and pepper to taste and....PERFECTION. I would give this recipe 10 stars if I could. Best mashed potatoes ever! :-)

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Reviewer:

Dana

Reviewed: Nov. 15, 2010

Boiling the potatoes in broth adds an unbelievable amount of flavor to mashed potatoes! Adding the reserved broth just makes them better. I gave this only four stars because I like it better with half & half or heavy cream but this is an excellent start to a great recipe!

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Reviewer:

Dani

Reviewed: Jun. 28, 2009

These potatoes are probably the best I've ever made - and the only way I'll make them from here on out. My suggestion for the glue factor is to NOT put cold butter/whipping cream into your steaming hot potatoes. That along with over mixing will certainly cause them to "seize" up. I melt my butter in my cream and after it comes to a simmer I add it in. Thanks for the recipe! YUM!! (oh, and I added some salt as I used the reduced sodium chicken broth)

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