Reviewed: Sep. 14, 2010

Great flavor, but too dry. I would either add milk or skip the "drying" part or both. Otherwise, I love the combination of the Yukon, Parm and cream cheese.

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6 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Sep. 1, 2010

This is a great recipe and it indeed could use some milk/cream to make them better. I hate parmesan cheese so left that out. Good recipe if you add the milk or cream to make them fluffier.

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2 users found this review helpful

Reviewer:

Dee

Reviewed: Sep. 1, 2010

It's a great recipe but you MUST ADD MILK, Sour cream or even 1/2 and 1/2 or heavy cream! That's where the "fluffiness" comes from.

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7 users found this review helpful

Reviewer:

Critical Chris

Reviewed: Aug. 26, 2010

I Give this Recipe 4 1/2 stars. I loved the taste but as others have suggested the consistency is a little thick. I used a container of Philadalphia Whipped Cream Cheese (cut recipe back to serve 4) but next time I think I'll use half the cream cheese and half light sour cream. Or maybe add milk...I still have to tweak a bit. I used red potatoes and left the peel on. I also added a turnip to the mix and I loved that! I would cut back on the garlic a bit too.....was a little overpowering. Great base recipe though! Thanks!!!!

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4 users found this review helpful

Reviewer:

LAURAMCMULLIN

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: London, Ontario, Canada

Reviewed: Aug. 26, 2010

I made these last Thanksgiving and they were SUPER yummy! I do believe I added more milk and I think this Thanksgiving I'll try sour cream rather than cream cheese. I think I added a dash of rosemary as well, and will probably experiment with that more. Delicious!

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2 users found this review helpful

Reviewer:

cmgatzke

Cooking Level: Intermediate

Reviewed: Jul. 13, 2010

These were delicious. I did not have any parmesan cheese or any chives, but these were the first to go. I will be making these again.

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Reviewer:

Kathy

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Columbia, Maryland, USA

Reviewed: Apr. 20, 2010

So creamy and rich. Used rosemary in place of chives and it was superb.

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2 users found this review helpful

Reviewer:

Bequita84

Cooking Level: Intermediate

Home Town: Millville, New Jersey, USA

Living In: South Portland, Maine, USA

Reviewed: Apr. 5, 2010

There is no way this recipe can work as written so I followed tips from other users and adjusted the ingredients, otherwise there would be too much cheese. I also added a few splashes of heavy cream to get the consistency I wanted. With my adjustments they came out very good.

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3 users found this review helpful

Reviewer:

NewToThis

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

Reviewed: Apr. 4, 2010

I ended up making these with Instant Potatoes for a last minute at home Easter dinner. My family thought this was an awesome side-dish. Will definitely make again!

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Reviewer:

Lucy

Cooking Level: Expert

Home Town: New Baltimore, Michigan, USA

Living In: Elizabethtown, Kentucky, USA

Reviewed: Feb. 26, 2010

John loved them. Me too...just lots of fattening stuff in them. I cut the butter back in half and used 1/4 the chives. Also used low fat cream cheese.

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2 users found this review helpful