Comments on: Roasted Garlic Mashed Potatoes with Crème Fraîche

By: Nina

Nina — Thu, 20 Dec 2012 23:53:50 +0000

I don’t have half and half, but I do have heavy whipping cream. What do you think I should swap around to make this right??

By: Erica

Erica — Fri, 23 Nov 2012 03:45:17 +0000

We tried your recipe for Thanksgiving today and it was WONDERFUL! I loved the layers of flavor! My husband (who loves to cook and is pretty hard to impress) really loved them as well. After he labored over turkey gravy for what seemed like forever, he told me he liked the potatoes so much he thought they were better without his delish gravy.

As a side note, I boiled the potatoes with their skins on. I heard somewhere (America’s Test Kitchen???) that it keeps the potatoes from getting water logged. After peeling them, I riced them the added all the fats and it was divine. We did end up whipping them and it only made the consistency better.

Thanks for the yummy recipe!

By: CentsationalGirl

CentsationalGirl — Thu, 22 Nov 2012 03:06:08 +0000

Hi Joy, I’m sure you’ll be fine – the half and half makes them creamier but milk should work!
Kate

By: Joy

Joy — Thu, 22 Nov 2012 02:59:42 +0000

Hello Kate. I am going to make this recipe tomorrow but I forgot to buy the half and half. Can I use milk instead? Will it alter the flavor of the mashed potato?