Reviewed: Feb. 21, 2011

For the extra time and effort involved I expected something distinctly different from ordinary mashed potatoes. Time is valuable and shallots are expensive - these potatoes, while decent enough, didn't warrant either. Bottom line - good, but still fairly average.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 18, 2011

Yummy!!! Excellent way to take simple mashed potatoes to elegant! (As a side note, I accidentally missed the broth when cooking the shallots and they still turned out fine - cooked at 350F.) Didn't have evaporated milk on hand, so I used a little half n half and butter, but felt I could still rate this recipe since the main flavor components were intact. Thanks for sharing this recipe!

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Reviewer:

Mama B

Cooking Level: Intermediate

Reviewed: Jan. 31, 2011

Mixed reviews on this one. I liked the flavor of these potatoes, but nobody else in my family (kids or adults) seemed to care for them. Oh well, you can't please everyone.

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Reviewer:

crimson buckeye

Cooking Level: Intermediate

Home Town: Lewis Center, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Sep. 2, 2010

These were good. They are on the sweeter side due to the shallots. They were a bit more time consuming due to roasting the shallots. I will probably stay with sour cream and chive mashed potatoes. It was fun to try something new though.

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Reviewer:

nativeSDgirl

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Aug. 10, 2010

Some of the best mashed potatoes i've ever had. The shallots added great, very noticeable, flavor.

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Reviewer:

adezub25

Reviewed: Mar. 3, 2010

Awesome! Love them!

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Reviewer:

Ann-Marie

Cooking Level: Expert

Living In: Berkley, Massachusetts, USA

Reviewed: Nov. 27, 2009

I needed a little lighter mashed potato recipe for Thanksgiving and was drawn to the ingredient list. It was truly do-ahead and super tasty. First I calculated the recipe for ten servings - as written the dish only used 3 small yukon gold potatoes. I used 5 medium. I roasted the shallots, broth, thyme and olive oil before the turkey went in and left it covered on the counter. When the turkey was half done, I chopped and boiled the potatoes, and finished the recipe (using 2% evaporated milk for a little richer dish). Then I held the finished potatoes in my crockpot set on low until dinner. This is an excellent side - no whipping cream, cream cheese, goat cheese, etc. I could see this side with a grilled flank steak. Will make often.

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Reviewer:

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Nov. 9, 2009

I tested the recipe to see if I wanted to these for Thanksgiving dinner. Everyone agreed that they were good, but not great. I will mostly likely make them again, just not for a holiday meal when there's a lot going on in the kitchen already.

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Reviewer:

SandyB

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Reviewed: Dec. 9, 2008

These were the best mashed potatoes ever!

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Reviewer:

kelinco

Reviewed: Mar. 31, 2008

I honestly don't think you can make a bad potato anything using Yukon Golds. The color alone is beautiful and they're almost rich tasting all by themselves. This recipe was wonderful Robyn and I thank you.

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