Reviewed: Jul. 28, 2007

Great

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Tara

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

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Reviewed: Jul. 16, 2007

realy good, i add a bit of sour cream into the mix and their perfect

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Ashi Meessir

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2007

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.

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Kim

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Reviewed: Jun. 5, 2007

This was just ok, It wasn't bad, but yet it wasn't as good as I thought it would be. I probably will stick to my regular mashed potatos

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brookealyson

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Spencer, Iowa, USA

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Reviewed: May 21, 2007

OMG, don't change a thing. These were fantastic!

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King Cotton

Cooking Level: Expert

Home Town: Neptune, New Jersey, USA

Living In: Bunbury, Western Australia, Australia

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Reviewed: Apr. 12, 2007

These were voted 5 stars by all at my dinner table tonight! I had to add quite a bit of milk as they came out very thick. I did use 3 lbs of potatoes and adjusted the parmesan. I used roasted garlic, 8 oz. of softened cream cheese, and 1/2 container of freeze dried chives. 4 stars for the ingredients, and 5 after I adjusted the ratios.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 9, 2007

i should have listened to the last person that said to add a little milk. these were so good! but needed maybe a little bit more moisture to them. I love them though! different and tastey!!

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JustShar

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Reviewed: Mar. 3, 2007

These were very good! I also had to add some milk and a bit of heavy cream to make them more moist. I halved the recipe and it was just enough for 2 with leftovers for tomorrow!

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NDwife07

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Grandville, Michigan, USA

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Reviewed: Feb. 19, 2007

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.

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TRICIA2277

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Reviewed: Feb. 14, 2007

ooo i love these potatoes i made them today for my valentines day dinner !! they are so good!! already passed this around to friends and family!!!

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italiagurl112

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 8, 2007

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.

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MAMABEAR2TWOCUBS

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Poway, California, USA

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Reviewed: Jan. 4, 2007

I made these multiple times over the holiday season, and there were no leftovers each time. I only added about 1/2 a cup of sour cream and a splash of milk to make them a little more creamy. Rave reviews from everyone who tried them.

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STARINTHESKY

Cooking Level: Expert

Home Town: Corona, California, USA

Living In: Arcadia, California, USA

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Reviewed: Dec. 25, 2006

My husband and my very picky father-in-law gave these a 5. My own adaptation was to leave the skins on - and they came out great! Per the previous reviewers suggestions, I went with decreasing the Parmesan to 1/2 cup, and decreasing the cream cheese to 4 oz - and then because of the stiff consistency, we added more milk until the consistency was right. Thanks for sharing and making our Christmas brunch a little more special!

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dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Dec. 22, 2006

i will be making these for every holiday, these are the best mashed potatoes ever.

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JAWCLW

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Reviewed: Dec. 9, 2006

These were very good, however next time I will use fresh grated Parmesan for a smoother texture. I topped with crumbled crisp fried bacon.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 27, 2006

MMM MMM GOOD!! My geusts loved these potatoes. There were no leftovers. I will definetely make these again. Thanks for sharing!!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 27, 2006

Excellent potatoes Christina; didn't change a thing. Loved by all and thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 24, 2006

These were very, very rich. I received a rave review from my family!

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Kevin Anderson

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Reviewed: Jul. 7, 2006

I love this dish. It has just the right amount of garlic to satisfy without going overboard. It was very tasty and easy to make. A new favorite in my house.

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stacey smith

Cooking Level: Beginning

Home Town: Fountain Inn, South Carolina, USA

Living In: Lemoore, California, USA

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Reviewed: May 17, 2006

Anytime I make these, they are much loved!!

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ANGIEFLA

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The Best Mashed Potatoes

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