I made a LOT of ingredient substitutions on this one (last minute decision, had to go with what we had), so this review is mostly for the method used here, and not the flavors. I was really pleased with how these came out! I didn't add as much milk as recommended and was worried that they'd dry out in the oven, but they didn't; they were a little more solid than my regular mashed potatoes, but far from dry. So I'd advise making them to your desired consistency and flavor before baking, or just a tiny bit wetter. (FWIW, I used goat cheese instead of cream cheese, reduced fat sour cream, kosher salt and freshly ground black pepper instead of onion salt, and a big spoonful of whatever psuedo-butter-in-a-tub is currently in our fridge. I'd totally recommend any of those changes, but I'd also like to try the recipe as written.)
Was this review helpful?
1 user found this review helpful
I made a LOT of ingredient substitutions on this one (last minute decision, had to go with...