This smooth mash pairs beautifully with steak or roast beef for a dinner party. The hazelnuts add a lovely nutty flavour and the cider acts as the perfect balance for just a touch of sweetness. If you haven't got any hazelnuts, pecans or walnuts are a good substitute.
I didn't have any hazelnuts so instead I used pecans. The only modification I did was adding 1/2 cup of apple juice to take out some of the sour cream taste. Next time I might substitute the apple cider with the apple juice. - 16 Aug 2008 (Review from Allrecipes US | Canada)
I liked how creamy these potatoes became. However, I couldn't taste the nuts at all and only used 1/2 the cream and sourcream. You could probably get away with using lowfat on both those items and it wouldn't matter. The only problem is that they are very bland. I made them with the Beef Tenderloin/Port Shiitake reduction. The flavors went okay together, but the beef in that reduction was WAY TO SWEET! - 25 Dec 2008 (Review from Allrecipes US | Canada)
This does go very well with the Shitake / Port reduction tenderloin. The texture is very smooth, like a puree. The nutty / earthy hazelnut flavor is very nice. - 01 Sep 2008 (Review from Allrecipes US | Canada)