Reviewed: Aug. 7, 2012

I tried the potatoes before baking them and they were amazing. Seems like they lost flavor after baking, Defiantly a keeper but will not bake them next time. Just make them last so they will still be warm.

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Reviewer:

Danielle:)

Cooking Level: Intermediate

Reviewed: May 22, 2012

I used Yukon Gold, they have a smoother (less grainy) consistency when mashed. The recipe was good, and simple to make, and good as a change-up if you make mashed potatoes a lot, but sometimes its best to stick with basics & not try to fancy them all up. I think next time I'll use same type of potatoes, but just use a little milk, butter, S&P & use a hand-mixer to whip em up.

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Reviewer:

Gail

Cooking Level: Beginning

Home Town: Bay Shore, New York, USA

Reviewed: Apr. 9, 2012

Made for an extended family Easter luncheon, and I used 5 lbs of skinned red potatoes, neufchatel cheese, and reduced fat sour cream. I added a sprinkle of smoked paprika on top before serving, and kept them warm in a slow cooker. They were well received, and I'd make them again. This easily fed 3 college students, 3 high school students, a middle schooler, and 6 adults, and there were leftovers.

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Reviewer:

Johanna WISHES she were a

Cooking Level: Expert

Reviewed: Apr. 7, 2012

OMG! These are sooooo good. Definately a keeper....I didn't have onion salt so I used onion powder instead. Came out really good!

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Reviewer:

lanisia88

Cooking Level: Expert

Home Town: Lisle, Illinois, USA

Living In: Oswego, Illinois, USA

Reviewed: Apr. 5, 2012

Delicious, creamy, rich mashed potato recipe! I had never even heard of putting cream cheese in mashed potatoes. I'm glad we tried it, it was a hit. I will definately be making this on Easter sunday!

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Reviewer:

Jessie D.

Cooking Level: Expert

Reviewed: Nov. 23, 2011

These mashed potatoes are delicious and I love how I can make them a day ahead!

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Reviewer:

Kacy McMullin

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Reviewed: Oct. 26, 2011

Wow...delicious! I think I even caught someone going back for thirds. These are fantastic!!!!

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Reviewer:

Masala

Reviewed: Aug. 21, 2011

the baking step on these makes them stellar i subbed garlic salt for the onion salt and used alot less sour cream and cream cheese. i sprinkled the top with a tiny but of cheddar cheese and green onions just for the pretty factor. my little girl had 2 helpings!

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Aug. 3, 2011

Outstanding! Used Russet potatoes (good ole American stand-by) and it turned out perfect-fluffy, full of flavor and great presentation. I will definitely be making this again. As for lower-fat versions, I suppose they may be okay, but anyone eating mashed potatoes isn't concerned about calories,LOL

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Reviewer:

Bwebber

Reviewed: Aug. 2, 2011

Wow - I can see why these aren't your everyday mashed potatoes, but are reserved for "Sunday Dinner"! These definitely are "extra" special. They're really creamy and have a wonderful flavor and great texture that comes from the extra step of baking. I did add a little garlic, but other than that wouldn't change a thing!

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26 users found this review helpful