"Different but REALLY good. I used twice the amount of garlic called for and fat free half & half and it turned out great. The roasted garlic is sweet and the crisp, coolness of the Granny Smith Apples just gave the dish whole different dimensions than plain mashies. This was PERFECT with a glazed, spiral sliced Ham & Roasted Asparagus. You should try this with your Easter Ham....everyone will be SO impressed. The potatoes do not need gravy but maybe a little of the pan drippings on the plate and serve the potatoes on top. Thanks GUY. Just about every recipe of yours that I try is top notch. Keep em' coming.
PS.......I just had the left overs last night. A hint here.....don't underestimate or under use the fresh cracked black pepper in this dish. So many people use white pepper or none at all in Mashies. The fresh cracked (and I used a lot) just accentuates perfectly the sweetness of the roasted garlic and the apples. I can't get over how much I LOVE this recipe."

"Different but REALLY good. I used twice the amount of garlic called for and fat free half & half and it turned out great. The roasted garlic is sweet and the crisp, coolness of the Granny Smith Apples just gave the dish whole different dimensions than plain mashies. This was PERFECT with a glazed, spiral sliced Ham & Roasted Asparagus. You should try this with your Easter Ham....everyone will be SO impressed. The potatoes do not need gravy but maybe a little of the pan drippings on the plate and serve the potatoes on top. Thanks GUY. Just about every recipe of yours that I try is top notch. Keep em' coming.
PS.......I just had the left overs last night. A hint here.....don't underestimate or under use the fresh cracked black pepper in this dish. So many people use white pepper or none at all in Mashies. The fresh cracked (and I used a lot) just accentuates perfectly the sweetness of the roasted garlic and the apples. I can't get over how much I LOVE this recipe."

"Different but REALLY good. I used twice the amount of garlic called for and fat free half & half and it turned out great. The roasted garlic is sweet and the crisp, coolness of the Granny Smith Apples just gave the dish whole different dimensions than plain mashies. This was PERFECT with a glazed, spiral sliced Ham & Roasted Asparagus. You should try this with your Easter Ham....everyone will be SO impressed. The potatoes do not need gravy but maybe a little of the pan drippings on the plate and serve the potatoes on top. Thanks GUY. Just about every recipe of yours that I try is top notch. Keep em' coming."

"Different but REALLY good. I used twice the amount of garlic called for and fat free half & half and it turned out great. The roasted garlic is sweet and the crisp, coolness of the Granny Smith Apples just gave the dish whole different dimensions than plain mashies. This was PERFECT with a glazed, spiral sliced Ham & Roasted Asparagus. You should try this with your Easter Ham....everyone will be SO impressed. The potatoes do not need gravy but maybe a little of the pan drippings on the plate and serve the potatoes on top. Thanks GUY. Just about every recipe of yours that I try is top notch. Keep em' coming."

"This is indeed a restaurant quality dish. I tested a small amount before I made the patties and thought they "needed" something so I put in about a tablespoon of capers and that made them perfect. Instead of the Remoulade Sauce, I roast some whole garlic gloves and mixed them with some mayo and stone ground mustard. I serve the patties on top of a spring green salad with a vinegarette and put a dollop of the aioli on the patties. And.....btw.....this dish DOES NOT take 2 hours to prepare; and in fact, you can throw everything in your food processor if hand chopping is prohibitive to you making this dish. It's just too good to pass up.

"This is indeed a restaurant quality dish. I tested a small amount before I made the patties and thought they "needed" something so I put in about a tablespoon of capers and that made them perfect. Instead of the Remoulade Sauce, I roast some whole garlic gloves and mixed them with some mayo and stone ground mustard. I serve the patties on top of a spring green salad with a vinegarette and put a dollop of the aioli on the patties. And.....btw.....this dish DOES NOT take 2 hours to prepare; and in fact, you can throw everything in your food processor if hand chopping is prohibitive to you making this dish. It's just too good to pass up.

"I can see where people might have issues with the recipe. Agree with all that you only needed half the hoisin that was called for. I also put some of the chili-garlic sauce in with the meatballs and I used half pork and half ground sirloin and baked them instead of deep frying. I also used pickled ginger like what you get with sushi in the meatballs and some of the juice in the hoisin mayo. I wasn't too sure how it would all come together but my guests for the Superbowl made more YUMMY sounds than I can remember a recipe getting in a long time. I made an asian influenced mixed green salad with fruit and nuts and a spicy vinegarette as a side and it was perfect with the salty-spiciness of the sandwhich.