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Showing 1-5 of 5
on August 04, 2003
I made this recipe exactly as specified with 2 deviations. I used three pounds of potatoes, and added 2 tablespoons of sour cream to compensate for the fact that I didn't have extra blue cheese for the extra pound of potatoes. Other than that, no changes were made. I did not add butter or salt, and I found this recipe very flavorful and tangy and surprisingly light. I used Creative Classics brand blue cheese crumbles and the flavor came through very well. I would serve this again with roast chicken (as I did tonite), a roast beef or pork chops. A very tasty and versatile dish. (My mom did add some butter and salt at the table, but she butters everything and would salt beef jerky if we let her!)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 10, 2003
I like potatoes and love blue cheese so this worked for me. I added a lot of garlic powder after it was cooked as well as a bit of salt. I just did half the recipe for two of us. Thanks Millerperson found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 25, 2012
As prepared according to these directions, I had to call in life support: butter, more milk, some heavy cream, more blue cheese and, of course, salt. By the time I served these with our grilled steak and corn on the cob, they were quite passable - but I still lament my loss of such a big chunk of blue cheese for such ho-hum results. This was disappointing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 23, 2011
8/23/2011 - Updating b/c I noticed no stars!
3/22/2011 - I'm just updating my review . I make these frequently and I cannot say enough how wonderful these potatoes are! Miller left a legacy. Don't hesitate to try these.
UTTERLY FANTASTIC!!! I followed the recipe to a T, but used a heaping soup spoonful of minced garlic from the jar because I hate peeling and chopping fresh garlic and threw that in with the boiling potatoes. I used 4 medium sized idaho potatoes (are those russets?), and added about 2 TB of butter as I mashed them with the hand masher. I mixed up the milk, 4 oz of blue cheese, pepper and fresh parsley I cut with scissors (I find it literally impossible to chop fresh parsley with a knife!), and slowly used my handmixer on low to blend it all in. The blue cheese taste was absolutely PERFECT! Not too strong with a nice blue cheese flavor, certainly not too weak on the blue cheese flavor at all. I highly recommend these!! Not only are they tasty, they are very quick and easy to make! Can't wait to make them again!
on October 12, 2004
made these along side "no peek" prime rib, and they were delicious!! We are blue cheese fenatics, so I increased the amount of blue cheese by 2 ounces, and otherwise made them according to the recipe. I did add a little bit of salt, just because I think all homemade potatoes need it. We will make these again! Thanks Mille!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (194 g)
Servings Per Recipe: 4