Update- My original review was in 2008. I have made this recipe MANY times and tweaked it to make it the best ever! 1st, some of the reviewers say to bake the potatoes instead of boiling them. I've done it both ways and I prefer to boil them they do not taste better baked but NEVER used canned potatoes that will make a HUGE difference! I use at least 3.5-4 lbs. of potatoes. I whip them in a kitchenaid mixer with the flat beater. All the strings from the potatoes stick to the beater so I'm able to remove them - this makes the mixture smoother. 2nd, always use whole milk. I have used evaporated milk, etc - whole milk is always better. 3rd, I also add a few light dashes of cinnamon to the potato mixture. 4th, on the topping I use 2 C. brown sugar, 1 C. flour, 1/3 C. pecans and I keep the butter at 1/3 C. sometimes I may add a little more (1 T. or less) so the topping resembles cookie dough. Put it in a 9x13 pan and spoon the topping across. There will be a lot but it's worth it! Then bake for about 30-35 min. until the top is brown but not too hard. I have made it the night before just do the potato mixture as written, spoon it into the pan you are going to bake it in, wrap it up and keep it in the fridge. The next day all you have to do is make the topping and bake (45+ minutes) and it turns out just as great! This is my family's favorite dish and now with all these changes it's the best ever! People are always wanting this recipe! I hope this helps you!
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Update- My original review was in 2008. I have made this recipe MANY times and tweaked it to...