So…no milk at all?
Well, I made them and I did not put milk in them. Forgive me if that is something obvious that I should have done, but it did not say so and I didn’t.
Ugh, way too thick(and I followed the directions verbatim).
I added a few splashes of milk on my own and it thinned a bit, but I was still not a fan.
Any recommendations about what I can do with the rest that might make it better? Add more milk? Anything?
I’d describe it as too thick, too creamy(??), and a bit too heavy. Perhaps my tastes are just different. I’ll serve it to Mrs. Mahaloth when she gets home and I won’t bias her either way. Keep in mind, though, our favorite mashed potatoes are hers.
If it is too thick, I would add more milk; but in my kitchen, there is no such thing as mashed taters that are too creamy or too heavy. Unless maybe you overmixed them with an electric mixer; I’ve had it turn out funny if I did that.
After an incident where I ended up with watery potato glop from over-boiling ( I got distracted ), I’ve switched to just baking potatoes when I want to mash them. More forgiving of distractions, better consistency and slightly less fuss and muss ( no peeling, no draining, no pot to wash ).
Agreed on all counts.
Bumped for those who need a good potato dish tomorrow. Merry Christmas, to those who celebrate it!
Hope you love 'em today, too! Happy Thanksgiving to my fellow American Dopers.
Awfully good for your Christmas feast, too…
I think I might use Garlic and Herb Boursin instead of regular Cream Cheese, otherwise it looks awesome 
My thoughts exactly. Need answer fast–how did it work? 
Thanksgiving is here once more…
Sounds like my regular recipe but you’re missing the generous sprinkling of cheddar on top.I like to toast the top a bit too.
No milk needed with all that butter, cream cheese and sour cream. My grandmother always added a bit of the starchy water though. Same with pasta sauce, she’d add a little of that pasta water. I honestly don’t know if it makes a difference.
Are the potatoes riced after cooking? (Forgive my ignorance)
No. Enjoy!
Potatoes with a little cream cheese will also freeze very well, the cream cheese is needed to keep them nice, and to avoid some of that ‘reheated’ taste.
Bumped. Enjoy!
Add some egg and fry them as potato patties for breakfast the next morning. If you want to be adventurist, add finely diced onion and crumbled bacon (or diced leftover ham or turkey) before frying them.
Just the thing for your Thanksgiving feast!
Tomorrow, too!
Bumped. Enjoy!