Perfect rendition of a beloved childhood comfort food. I made these exactly as printed, except I used soy milk as that's all I ever buy. I've made them twice in two weeks--a record for me. We served them with ribs for company the first time and rotisserie chicken the second. If I were to continue to make them that often I might substitute low/no fat sour cream or use yogurt cheese (drained yogurt) because sour cream is not a staple in our house. I didn't find them runny at all, but of course the potato size is key. Eyeball it. Mash with a masher, not a hand mixer which can give you glue. By the way, I made extra the second time and froze them individually for an easy treat later. Next time I will rub the skins with oil and salt to crisp them as other reviewers have suggested. YUM!
Was this review helpful?
0 users found this review helpful
Perfect rendition of a beloved childhood comfort food. I made these exactly as printed, except...