Roasting the potatoes for these mashers mimics a grilled quality. If the appetizer course goes long, just stir in a little hot water to revive the creamy texture; the seasonings will remain just as robust.
Surprisingly good, I peeled the potatoes and next time I'll use fresh rosemary, which I think would have been better. They don't look too pretty, but they were tasty. I had leftovers, so we had them again the following night and I stirred in a little milk to make them creamy again. I think I prefer regular boiled mashed potatoes, but this was something different I wanted to try.
Read MoreSo flavorful and easy. Subbed nonfat greek yogurt for the sour cream (cut fat/cal. even more).
Read MoreReally great recipe: made this for an office pot luck and everyone loved them. Am definitely making them for thanksgiving this year!
Read MoreYum! An interesting way to make mashed potatoes...My husband loved them, and for once did not need a gravy to make mashed potatoes worthwhile.
Read MoreAwesome potatoes! Substituted crème fraiche instead of LF sour cream as it was a birthday celebration. Would definitely make these again. Yummy.
Read MoreThe inspiration for trying this recipe is having some lowfat sour cream that needed to be used. It did not take much longer than boiling. Did not peel the potatoes. I used my hand mixer to whip the potatoes but left them with some texture and they did not get gluey. Served with CL Easy Baked Fish Fillets and steamed broccoli. One big YUM! We'll repeat this one!
Read MoreI couldn't believe that no one put down a review for this recipe! I made it this summer for a family BBQ & it was amazing. I made it exactly as written, it was wonderful. I served it with a Hoisin and bourbon glazed pork tenderloin with a three fruit salsa. yummo
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