Reviewer:

L.M. Thorne

Cooking Level: Expert

Home Town: Northglenn, Colorado, USA

Living In: Lakewood, Colorado, USA

Reviewed: Mar. 7, 2012

Yes, I used 2 cups of Parmesan cheese and it was fantastic!

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2 users found this review helpful

Reviewer:

Alexius

Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 7, 2012

the key here and with any mashed potato recipe is to return the drained potato to the stove and on a low heat DRY THEM added moisture always makes potatoes like glue !!!

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13 users found this review helpful

Reviewer:

roberta

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Poplar Grove, Illinois, USA

Reviewed: Feb. 21, 2012

I added milk and left out the cream cheese and it was still way too thick for our liking.

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3 users found this review helpful

Reviewer:

Tangerine711

Reviewed: Feb. 20, 2012

Great Mashed Potatoes. I make this all the time now. Now I use it in as smashed potatoes.

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2 users found this review helpful

Reviewer:

jiminkc

Reviewed: Dec. 12, 2011

Very tasty! would make again. Doesnt reheat well.

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3 users found this review helpful

Reviewer:

82rdavis

Reviewed: Nov. 20, 2011

best potatoes ever!

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3 users found this review helpful

Reviewer:

Daphy

Cooking Level: Intermediate

Home Town: Snyder, Texas, USA

Reviewed: Oct. 11, 2011

Delish! They were really thick so I added a decent bit of milk. In the future, I would cut it down to 1 cup of cream cheese and 1/3 or 1/4 head of garlic. But all in all, I'll definitely be making these again! A fantastic recipe to toy around with.

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6 users found this review helpful