I love these potatoes for so many reasons, I make them all the time. First - no peeling (yay!) And, they are really great plain. No need for extra butter or gravy (or calories). The garlic, as stated, adds a not-too-mild garlic flavor, but I occasionally add more, as I love garlic and don't mind if it's a little overpowering. The parmesan cheese melts in and makes these nice and creamy. I usually add some pepper to my potatoes, but that's just my personal taste. The recipe, as written, is pretty perfect. As I do with most mashed potato recipes, I drain the potatoes and then return them to the hot pan and mash them in there. Helps to evaporate some of the excess water and keeps the potatoes warm.
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I love these potatoes for so many reasons, I make them all the time. First - no peeling...