As other readers suggested, the meaurements are completely off. You cannot have 2 CUPS of parmesan for this amount of potatoes. Half a cup and three ounces of cream cheese, with warm milk added to add a creamy consistency, is more like it.

The measurements for this recipe are WAY off, but I decided to try to tweak it to make it work. I used 3 lbs. of Yukon potatoes. I kept the butter amount the same, but only used 4 oz. of cream cheese. I didn't have fresh chives so I used about a tablespoon of dried. I only used 1/3 c. of parmesan cheese and added 1/4 c. of hot whole milk. I also upped the garlic just a bit, to two minced cloves. With my alterations, these are KILLER. Even my husband who isn't huge on dinner compliments raved about these and went back for seconds. They are so rich and decadent. I wouldn't make them all the time but every now and again is a nice change from my standard mashed potato recipe. This mashed potato dish compliments the Awesome Pot Roast really well. EDITED TO ADD 10/07/08: I suggest you try my modifications, double the recipe and eat the leftovers the next day. They are insane good.

I would give the flavor of these potatoes 5 stars. I would give the recipe as written 3 stars-- my compromise is 4. I used 3# of potatoes for 3 people and we had a good bit leftover. I eyeballed the other ingredients and kept tasting them until it had the flavor I wanted. They're very good, but the recipe is way off as written.

I surprised no one else questioned this, but the recipe says to use 1 pound of potatoes. 1 pound of potatoes is probably one potato. I used 8 since it was supposed to make eight servings. I had to use twice as much butter and add milk just to be able to stir the potatoes. I also only used about half the garlic it called for and it was still extremely strong. It was ok, but I won't make it again.

I'll have to give this a 4, but with 5 potential if the typo gets corrected. As written, the butter and cream cheese are equal in weight to the potatoes. I doubled the potatoes, reduced the cream cheese to 4 oz., the parmesan to 1/2 C., and the ratio of potato to non-potato was still off though the flavor and texture were headed in the right direction. I'm going to assume (dangerous as that may be) that 10 lbs. is the correct amount of potatoes and size it down for our family of four.

Made exactly according to the recipe, the consistency is like glue. Way too much cheese for the amount of potatoes. If I made these again I would follow the advice of other reviewers who recommend scaling back on the amount of cream cheese and adding some milk.

Fuer die high-cal Freunde

These are so easy that I make them all the time. I do have to add a bit of milk because they tend to get a little dry. I also like to add some shredded cheese (for cheese lover hubby). These are great. Thanks for posting.

This recipe was very delicious! To make the mixture more garlicky, I boiled several garlic cloves with the potatoes; when they were soft they were easier to blend with the mixture. I, like previous others, thought the mixture needed some added smoothness. Milk solved the problem.

Very good flavor, but consistency was not what I was expecting. Agree that you need to scale back on the cheese and add some milk to achieve more creamy texture. I'll definitely make again with the adjustments.