Creamy Yukon Mashed Potatoes Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 18, 2011
Great! Used Parmasan and a touch of basil. My theory is that almost anything is better with Basil! So I skipped the dill...LOL
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Photo by sillama

Cooking Level: Expert

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Reviewed: Sep. 28, 2010
Excellent! These were very creamy as the recipe title states! I cut the recipe in half and since I didn't have goat cheese, light cream cheese fit the bill. I also lightened them up by using Land O Lakes light butter and skim milk. I added a little salt and pepper and loved the fresh dill and chives. This was the perfect accompaniment to breaded pork chops!
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: Aug. 4, 2010
Love these potatoes! I added a tablespoon more butter and some shredded cheese. Great and easy recipe!
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8 users found this review helpful

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Cooking Level: Professional

Home Town: Pineville, Kentucky, USA
Living In: Richmond, Kentucky, USA

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Reviewed: Sep. 29, 2009
I did not have chives or dill at home but I made them still and used whipped cream cheese instead of goat cheese, left the skins on, and whipped them with an electric hand mixer and they were the creamiest potatoes ever! No gravy needed
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Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA
Living In: Crete, Illinois, USA

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Reviewed: Jul. 29, 2009
Mmmmm, these were some gooood mashed potatoes! Hubs won't eat goat cheese, so cream cheese was an easy substitution. I used unpeeled, baby Yukon Golds and didn't measure the rest of the ingredients, just added them to taste along with salt and freshly ground pepper. The creaminess of the potatoes, made even creamier with the cream cheese, along with the fresh flavors of dill and chives made these irresistably delicious.
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36 users found this review helpful

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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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