Reviewed: Jun. 26, 2006

These were fabulous, i added more cream cheese and instead of onion salt i used garlic salt...yummmy!

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Reviewer:

Alesha

Cooking Level: Intermediate

Reviewed: Jun. 15, 2006

Liked the Yukon Golds and the make-ahead aspect of this recipe.

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2 users found this review helpful

Reviewer:

Marie C.

Cooking Level: Expert

Reviewed: Apr. 17, 2006

Delicious and very easy. Really cuts down on preparation stress for holidays.

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Reviewer:

Heifer

Reviewed: Apr. 13, 2006

Made these for Christmas Eve, it's a keeper! Only difference is that I used Russets as we don't care for yellow potatoes. Using again for Easter--went mad looking for the recipe as I didn't keep a copy of it -- learned the hard way

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Reviewer:

deedub

Cooking Level: Expert

Home Town: Milford, Connecticut, USA

Reviewed: Mar. 30, 2006

these are awesome!! So much better than regular old mashed potatoes. Sometimes I add shredded cheddar as well. Thanks so much!

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Reviewer:

TIKIGODS21

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Saranac Lake, New York, USA

Reviewed: Jan. 21, 2006

Did not like the texture...too much like instant.

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Reviewer:

CYCART

Reviewed: Jan. 17, 2006

I made this for christmas and it was so-so. I've never used the yukon gold, but will be using these from now on. They have just the right starch content. I was looking for something with a more buttery flavor.

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Reviewer:

HAIRCRAZY6979

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Carrollton, Texas, USA

Reviewed: Jan. 2, 2006

The last minute hassle of mashed potatoes on Thanksgiving has come to an end. I have made this recipe two years in a row and my guests have asked me to promise it will stay on the menu. I used onion salt the first time and found the taste a bit processed. This year I replaced with a few cloves of roasted garlic and some butter sauteed rosemary. Yum.

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Reviewer:

melissa hong kong

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Sai Kung, Hong Kong Island, Hong Kong

Reviewed: Dec. 29, 2005

My company loved this. Very good recipe.

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Reviewer:

TRISHTORO

Cooking Level: Expert

Home Town: Nutley, New Jersey, USA

Living In: Livermore, California, USA

Reviewed: Dec. 27, 2005

The sour cream and cream cheese make these potatoes extra delicious. I left the skin on when I made them for Christmas and they were great. Tends to dry out in oven; cover it with foil for the last 20 min. or so.

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2 users found this review helpful