Reviewed: Feb. 2, 2010

Very Good and very easy to make....I will be making these again. I followed the recipe exactly and it was delicious!!!

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Reviewed: Jan. 9, 2010

My husband loved this recipe. I roasted the garlic in my toaster oven for about 15 minutes. I left the skins on for nutritional value. No complaints. My husband ate these three days in a row.

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Reviewer:

Sheryl Lynn

Cooking Level: Intermediate

Home Town: Livermore, California, USA

Reviewed: Dec. 29, 2009

awesome!!

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75206

Reviewed: Dec. 29, 2009

easy. roast garlic in foil so doesn't burn. yummy!

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tina

Reviewed: Dec. 4, 2009

This was my first time making mashed potatoes and so it was a little confusing. I forgot to look at the cook time so I was standing in front of the stove wondering when the potatoes would be done. Anyway, for the garlic, Mine took forever to brown, which is weird compared to everyone else. The mashed potatoes just tasted like potatoes... not like the type i ate in restaurants so i was a little disappointed. I didn't add any cheese because of everyone's advice. It was really easy to "mash" it though.

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Esther Chang

Reviewed: Dec. 2, 2009

Nice recipe, tasted very good. I got a little afraid it wasnt enough garlic so I added more lol which turned out to make it very strong. The parmesan all melted and I couldnt taste any of it so I would either wait to the very very last minute to add it, add more, or not add it at all. Good recipe, I just gave it a 4 because it wasnt amazingly out of this world, but that is hard to do with mashed potatoes.

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sksiazki

Reviewed: Oct. 21, 2009

These are pretty good! I agree that the cooking time on the garlic is too long - mine were borderline too brown. So, scale about 15 minutes off and they should be perfect. Other than that, pretty easy and has a good flavor.

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cmmilhoan

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Saint Charles, Missouri, USA

Reviewed: Oct. 7, 2009

This is a good recipe. The one thing I will say is that the cooking time on the garlic is off. The recipe says to bake the garlic cloves for 45 minutes - even if you were baking an entire bulb of garlic it would not take that long. The garlic will be browning after ten or fifteen minutes. I recommend adding the milk and cheese as you see fit - the consistency of mashed potatoes is a matter of personal preference.

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Gwen on the West Coast

Reviewed: Sep. 27, 2009

I just couldn't justify turning the oven on to roast a couple of cloves of garlic. I had to scale down the recipe because it is just my hubby and I, so I boiled the cloves in with the pots. It doesn't work. I will try these again when I am putting something in the oven for dinner so I can roast the garlic. Oh, I also tried to nuke them and that doesn't work either. I hope this helped to let everyone know what not to do. I'll be back with a true rating later.

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