Reviewed: Aug. 7, 2009

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

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Reviewed: Aug. 7, 2009

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!?

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

beautifulgvb

Cooking Level: Intermediate

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!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Miss Molly

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.

Was this review helpful? [ YES ]
377 users found this review helpful

Reviewer:

amberwrites

Cooking Level: Expert

Home Town: Cabot, Arkansas, USA

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mark

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tracy

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

nomoosecakes

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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.

Was this review helpful? [ YES ]
5 users found this review helpful