All I have is minced garlic how much can I use to substituteRead More
We tend to prefer russet potatoes for our garlic mash but I wanted to try the reds this time. They seemed a bit stickier but they were very flavorful.
Simple, quick, tasty and goof proof mashed potatoes ;-)Read More
Tasty, but needed more milk for creaminess. I also added a couple tablespoons freshly grated Parmigiana for a little extra - delicious! I also left the skins on my red potatoes, adds a nice texture.Read More
Pretty easy and tasty. However, it was much easier to use crushed or minced garlic. I actually left the potato peel in, I love it that way. However, that's just my preference. I needed to add a little more milk and butter to get it as creamy as I like, so that added to the calorie and fat count. Overall, I liked it though.Read More
These potatoes had wonderful flavor and were so simple to make. Definitely a keeper. Read my full review at: http://bit.ly/J062uWRead More
This is a wonderfully simple recipe for mashed potatoes. I personally like the skins, so I kept them on and just increased the boiling time by a few minutes. I served a little of the Warm Bacon Vinaigrette over the smashed potatoes. Check out my post with step by step instructions at: http://www.icancookthat.org/2012/04/grilled-striped-bass-with-bacon.htmlRead More
Delicious and quick!Read More