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Average Rating:
Total Reviews: 126
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By Chef #1399614
Canyon Country
on January 28, 2013
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I do without the bay leaf and I add more salt. This recipe is better than most and it leaves out the nasty garlic and potato peels that so many people seem to love.
By DenverHomeCook
Denver, CO
on January 02, 2013
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I mixed half Russet potatoes and half Yukon Gold potatoes. Held together nicely. Big crowd ate every last bite.
By cindy0601_6334206
Jacksonville, FL
on December 07, 2012
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Nothing fancy about it. Potatoes, cream and butter. But the key is the ratio of cream/butter and potatoes I guess. It is very smooth and creamy to almost melt-in-your-mouth. I didn't put gravy on mine. I didn't need to!! I didn't want to mess up the taste with salty gravy. ; Love it.
By FZfoodlover
on November 27, 2012
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The BEST mashed potatoes EVER!!!
By GoreMade
Fairfield, Ohio
on November 25, 2012
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These are the best mashed potatoes ever. They were gone gone gone even with all the great food we had at Thanksgiving. This will now be a traditions for us at our Thanksgiving meal! Thanks
By lovetillalways_...
CT
on November 22, 2012
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I found this recipe this morning and made it as one of my side dishes for Thanksgiving dinner,it was so creamy and delicious, one tip for some cooks, add the warm milk and butter a little at a time to get the right consistency of mashes potatoes, if you use the whole thing you may end up with runny mashed potatos
By lala62
Alabama
on November 22, 2012
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Delicious! However, I added the cream and butter a little at a time until the potatoes were the consistency I like.
By Oaede210
Southampton, Ne...
on November 21, 2012
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Tasty and simple!
By Leymah
Virginia Beach,...
on November 11, 2012
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This recipe was just ok. I used exactly 4 pounds of potatoes, and the cream to potato ratio was just too much. If I was to make this recipe again, I would use the whole 5 lbs of potatoes in the bag, or less cream. I would also start off with half of the cream and see how fluffy they came out after that, and just add more slowly until I got to my desired consistency. I made this to accompany meatloaf and veggies - and it’s a good thing those two are relatively dry. Any type of gravy or sauce added to this recipe would make the end result too runny. They were good by themselves, and quite filling because of the cream. Also, I whipped them with a mixer on full speed and they came out fine this way. This was the first time using gold potatoes, as I usually use russets or reds. They were so good.
By CoolHippyChick
Columbia Falls, MT
on July 15, 2012
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I didn't use the ricer because my step father likes lumps in his mashed potatoes, and I was making this for my whole family. They were creamy and wonderful. They didn't even need gravy! Everyone ate them the way they came out of the saucepan! Loved them!