Incredible Red Smashed Potatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 1, 2012
I did not use half-n-half. I used warmed evaporated milk only because that was what I had on hand. I also did not use the full amount, I added the milk slowly until the potatoes were the consistancy I was looking for. I also went lighter on the butter because I had used salted butter. Because I had an hour or so until dinner, I spread them in a baking dish and kept them in the warming drawer of my oven until dinner. They didn't break down and the flavor was awesome.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Photo by *~Lissa~*
Reviewed: Dec. 3, 2012
Pretty good, but more like whipped potatoes. These would be better if you just mashed them with a masher instead of turning them into a puree-like consistency with the hand mixer. Other than that, great flavor!
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Photo by *~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA
Living In: Cobb, California, USA
Reviewed: Feb. 8, 2013
My hubby and son loved it. It was a bit too rich for me, but I will definitely make again.
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Photo by boyz5

Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: North Kingstown, Rhode Island, USA

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Reviewed: Jan. 16, 2014
One word of advice... Only put in half the butter and half and half mixture, as well as half the salt, then taste. I am so glad I did because it was rich, and plenty salted!! I did use all the sour cream, but it was light sour cream. I also left the skins on. YUM...
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Photo by KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Lombard, Illinois, USA

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