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Garlic Mashed Potatoes Secret Recipe

Reviewed: Apr. 4, 2009

Absolutely fantastic recipe! :) I tweaked it a bit by taking a full head of garlic, peeling it and putting it in wrapped aluminum foil with some olive oil at 375 for 35 minutes. I think roasting the garlic really made the recipe ;) I also used fresh grated parmesean cheese instead of romano, because the store by me was out of romano and it was still excellent! A few minutes in my KitchenAid mixer and voila ... HEAVEN!

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Rick's Special Buttercream Frosting

Reviewed: Apr. 4, 2009

This was a great recipe! I did tweak it a little bit for my family's taste ... I used one and a half cups of butter and a half cup of Crisco to avoid the "greasy" feeling in the frosting. I used the entire 8 ounces of heavy cream but only 32 ounces of Domino confectioner's sugar - equal to about 7 and a half cups instead of the 8 cups the recipe called for. The sweetness was still very good! My icing was very light and airy- I attribute that to my KitchenAid mixer and really beating the frosting awhile! I beat it for probably 10-12 minutes in the butter and shortening stage and then another 10-12 minutes with all the ingredients added. It may sound a bit extreme but that extra time really makes it light and airy. Mmmmm! :) I've also added a bit of cocoa powder to the recipe for chocolate frosting, and it's heavenly!

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7 users found this review helpful