Reviewed: Nov. 15, 2009

These were so yummy! Thanks!

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Elisa

Cooking Level: Intermediate

Home Town: Edinburg, Texas, USA

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Reviewed: Nov. 13, 2009

this recipe was good. I used low fat where possible and only did half the amount of cream cheese. Don't overmix... this turns gluey very quickly!!

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jlabb1

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Reviewed: Oct. 29, 2009

Tastes great!

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Sharon

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Reviewed: Oct. 14, 2009

This was good but since a lot of reviewers said the ingredients portions were off, I decreased the servings to 4 servings and used 2 lbs of potatoes. Also, I added some milk and water so the mashed potatoes would be a better consistency. Without these 2 items, the potato consistency was very sticky and glue like but still tasted great. Served with "Melt-In-Your-Mouth Meat Loaf" and broccoli.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 21, 2009

Wonderful recipe! I've made the recipe with garlic minced and also tried it with "roasting" the garlic before adding it. We prefer the slightly sweeter taste of the roasted garlic. Some of us liked all the chives and some of us would prefer a little less, but this will be a permanent addition to my meal planning.

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whampton

Home Town: Claremont, California, USA

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Reviewed: Aug. 7, 2009

Excellent! I didn't have cream cheese, and just used a little whole milk in its place.

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Meredith

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Reviewed: Aug. 7, 2009

Obviously the potato measurements are off - I hate when people cannot figure it out and give a bad review.... These are fantastic!! Adjust accordingly and to your taste. My family gobbled them up and my 4 yr old had seconds. A keeper for sure!! Thanks!?

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beautifulgvb

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

Very very yummy!! I am a huge mashed pototoes fan, and wanted something a little different than grandma's classic.. the garlic and parmesan really class up these tators to create culinary magic!

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Miss Molly

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Reviewed: Jul. 27, 2009

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.

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amberwrites

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

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Reviewed: Apr. 20, 2009

This was great my kids are huge "mash tater" fans thats how we say it here.I added 2 tlbs of sour cream and just wasnt any left over.

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mark

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Reviewed: Apr. 6, 2009

Worked out beauty in my quest to use up what we've got on hand. Unfortunately, I agree with mandalin84... These were just "meh" - even with the changes I made. (2 lbs Yukons, 3 oz RF Cream Cheese, 1/4 cp butter, handful of parmesan, garlic, milk - oh, left the skins on the 'tatoes, too). Doubtful if this will have a repeat performance.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 22, 2009

These were very thick, since no liquid was added. My hubby loved them, and while they did have a wonderful taste, I felt there was maybe a bit too much garlic; of course, that could be adjusted by the size of the cloves used. And, per other reviewers, I added some chili powder, and some cayenne (1/4 tsp)and thought the additions were a bit overpowering; maybe cut back to 1/8 tsp of the cayenne.

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Tracy

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Reviewed: Mar. 18, 2009

I have made this recipe twice now to rave reviews both times. I used a little extra garlic and I would recommend fresh chives. Also, when I had to reheat, I used table cream to soften and it tasted equally fantastic.

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nomoosecakes

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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Reviewed: Mar. 13, 2009

No vampires at my house! If you like garlic you will love these. If you want to keep your wife from passing out when you speak you will roast your garlic in the oven (wrapped in foil) for about 45 mins before you add it to this wonderful recipe.

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THOMJANICE

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

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Reviewed: Mar. 7, 2009

3 lbs of potaots, 4 oz cream cheese, 1/2 c parmesian cheese, 1/4 c. hot milk, 1 t cloves and butter and garlic. Topped with cheddar cheese.

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sammyD

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Reviewed: Feb. 23, 2009

I agree with the other viewers. The recipe was way off! I used 1 cup of parmesan cheese and 1/4 cup of cream cheese. I added garlic salt also insted of cloves. And parsley for looks :) It was sooooo good!! I don't think I can EVER go back to just my regular mashed potatoes again!!!

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kim

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Reviewed: Jan. 31, 2009

We love these! We are lazy and use the steam and mash and then add all the goodies. Still works great.

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JKBUCHANAN

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Reviewed: Jan. 2, 2009

I made these potatoes according to the directions and they came out great! I love the white color the cream cheese adds and we'll be making them again for sure!

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NADA

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Reviewed: Dec. 30, 2008

Sorry, but these were definitely NOT the BEST mashed potatoes, but they were ok and I would consider making them again.

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 29, 2008

Really great. I went light on all the ingredients because I didn't want them too overpowering - but I think they would have been awesome if I had followed the directions exactly. I'll definitely make these again!

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