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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Reviewer:

Spicymama29

Cooking Level: Intermediate

Home Town: Toms River, New Jersey, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 17, 2009

omg these are amazing. when i first made them i thought they tasted like kfc potatoes without the msg. on the second day they seem to need a little salt but this is my favorite recipe now

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Reviewer:

ebony

Home Town: Detroit, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Dec. 31, 2008

To help those who end up with wall paper paste, I cut my potatoes in thin slices or small pieces and rinse them in a collander BEFORE boiling. This technique will get rid of much of the starch that can make glue out of your potatoes. ALSO putting them through a hand held food mill OR a potato ricer makes quite a difference. I use SALTED butter, and add extra salt and instead of pepper I use Mrs. Dash which will really add some pep to the dish. I usually Taste the potatoes up to 4 times, adding seasoning until they are just right.

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