Reviewed: Dec. 25, 2011

yummy but get dry very fast!

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1 user found this review helpful

Reviewer:

82rdavis

Reviewed: May 28, 2011

Family favorite! They always ask me to make these for thanksgiving & potluck. You can't make enough.

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2 users found this review helpful

Reviewer:

spunkychic

Reviewed: Apr. 11, 2011

I made it for 9 of us and thought I had made way to much- they licked the bowl clean! Peeling all those potatoes is never fun but well worth the effort!

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3 users found this review helpful

Reviewer:

Kswope1

Reviewed: Mar. 18, 2011

These potatoes are rich and abolutely delicious! I will definitely be making them again!

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6 users found this review helpful

Reviewer:

Charvavar

Reviewed: Feb. 20, 2011

My family loved these, very flavorful potatoes with wonder texture. I substituted roasted garlic for the garlic salt, but other than that followed the recipe to the t.

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3 users found this review helpful

Reviewer:

asdearth

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Cooking Level: Expert

Home Town: Cambridge, Ohio, USA

Reviewed: Feb. 11, 2011

I found this a very tasty and delicious recipe!! I did make one little change and that was I switched the garlic for tarragon and minced onion. The only reason I did that was because I made the Moist Garlic Roast Chicken and well it had lots of garlic in that as well as I made red chard with garlic, shallots and olive oil!!!

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3 users found this review helpful

Reviewer:

Andrea

Reviewed: Feb. 10, 2011

These were delicious. I followed the recipe exactly as written. I used Yukon Gold potatoes. They were a tad dry but, that could be because I had a 5lb bag of potatoes and was guestimating what was 1/2. We had these as left overs the next night. I added about 1/4 c. of chicken broth while reheating and they tasted just as good as the night before. Thanks for sharing. Hubby and the kiddos really loved these.

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34 users found this review helpful

Reviewer:

Kari

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

Reviewed: Jan. 28, 2011

this is my favorite way to cook potatoes. You can also add some chicken soup.

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5 users found this review helpful

Reviewer:

dysquirrel

Reviewed: Jan. 1, 2011

4.5 Quite lovely indeed!!! Added a bit more cream cheese than I should have because metric/us confusion. Didn't wreck it, lol!!!

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2 users found this review helpful

Reviewer:

Phoebe

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 23, 2010

This is an excellent combo! I'm sure it will reheat beautifully for the dinner without drying out. I plan to use foil to keep it from browning too much and so it keeps the creamy consistency. I did about 7 lbs of potatoes, used 2 bricks of cream cheese, 1 stick of butter and about 1/4 cup of Salvadoran Crema (more liquidy than sour cream and not quite as sour) I also microwaved about 9 cloves of garlic with a tablespoon of beef stock and covered with plastic wrap for a minute and a half to soften them. I riced the potatoes and garlic before beating them for a creamier but lighter consistency. Keeps the starches from solidifying so quickly. Salt and white pepper...fantastic! I think the family is going to go nuts over these potatoes! Thanks for the idea with the cream cheese and sour cream. NICE combo for flavor!

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6 users found this review helpful