Excellent! I made mine in muffin top tins for individual shortcakes.
These were the BEST mashed potatoes I have ever had. I wanted to have a somewhat healthier version, so I did not add any salt (plenty in the boullion). I also used half of the cream cheese and half the butter, but all the sour cream. Since I was "taking out" some of the flavor by cutting these out/down, I decided to add garlic. I roasted one head of garlic while boiling the potatoes and then added it into the crockpot for the entire cooking time. The garlic added lots of flavor, but wasn't super garlicy. I could have easily added another entire head of garlic for a real garlic flavor.
excellent recipe. I used my baking stone and it didn't stick at all (without parchment or greasing). As suggested by a previous posting, I let the dough chill for a couple hours, and that really did help make a better shape.
loved this recipe! I made a double batch at Thanksgiving, froze half of it and used the rest for Christmas. I also made some christmas blossom cookies out of this same dough and they turned out great, too!
I love this recipe, but because I'm cooking for one, it is a lot of leftovers. When re-cooking, I have found that it is good to either put a little olive oil or spray a pan and sautee them. If you just warm them in the microwave, they get soggy. Sauteeing them gives them a crisp outer layer.