Recipe by Christina C
"This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven."
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Yukon Gold potatoes
chopped fresh chives
1 1/2 cups
1/2 medium head
garlic, peeled and minced
salt and pepper to taste
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 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.
WOW! not to brag, but the changes i made to this recipe...i truly think they were the best mashed potatoes i have ever eaten. used about 7 medium russet potatoes, 1/2 cup sour cream, 1/2 cup heavy cream, 1 stick REAL butter, 1/2 cup parmesan cheese, 2 cloves garlic (mashed up), sea salt, and cracked black pepper. the KEY to making mashed potatoes creamy is NOT to over mix. set your mixer on about a "4" and mix until it resembles the texture of frosting. also, scrape the sides once about halfway thru the mixing. be careful not to fold too much when you scrape...all that GOOD mixing you are doing to FLUFF your potatoes will be wasted! total...i mix for about 1.5 minutes, scrape the sides, and mix for another 1.5-2.5 minutes.
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.
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.
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.
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.
realy good, i add a bit of sour cream into the mix and their perfect
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Mashed Potatoes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 196
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