Reviewed: Nov. 21, 2009

This was delicious. I made it as a side dish to Rachael Ray's Peruvian Roast Chicken (which is fab to start with). Our guests raved about it, and I will unquestionably make it again. I did add add a few spices (cinnamon & cloves, I think?), and next time I'll add a bit more. Fantastic though!

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Reviewer:

Heather

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Reviewed: Dec. 25, 2008

I liked how creamy these potatoes became. However, I couldn't taste the nuts at all and only used 1/2 the cream and sourcream. You could probably get away with using lowfat on both those items and it wouldn't matter. The only problem is that they are very bland. I made them with the Beef Tenderloin/Port Shiitake reduction. The flavors went okay together, but the beef in that reduction was WAY TO SWEET!

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Gwen

Cooking Level: Intermediate

Home Town: Haworth, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 16, 2008

It was good, but seemed kind of bland to me. Maybe I just picked out bad potatoes? I added a little bit more cider and some brown sugar, but couldn't get it to taste just right. (to me).

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Crystal Von Picklestien

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 1, 2008

This does go very well with the Shitake / Port reduction tenderloin. The texture is very smooth, like a puree. The nutty / earthy hazelnut flavor is very nice.

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Dave The Cook

Cooking Level: Expert

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Reviewed: Aug. 16, 2008

I didn't have any hazelnuts so instead I used pecans. The only modification I did was adding 1/2 cup of apple juice to take out some of the sour cream taste. Next time I might substitute the apple cider with the apple juice.

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