- 8 russet potatoes, peeled and cube
- 1 tablespoon kosher salt
- 1/ teaspoon ground black pepper
- 1/2 cup sour cream
- 4 tablespoons salted butter
- 3/4 cup milk (approximately -- will depend on the size of your potatoes, so add a little at a time until you achieve a creamy consistency)
- 2 teaspoon dried or fresh dill (if fresh chop)
Creamy mashed potatoes. The quintessential side dish on every American family table. Always thinking of new ways to create this American classic, I decided to try a combination of sour cream and dill. We thoroughly enjoyed these very flavorful mashed potatoes with our Sunday Dinner complete with Slow-Cooked Beef Brisket and side of haricot vert (or the thinner type of green beans). We loved these! The creamy and tangy addition of the sour cream combined with the aromatic, pungent and caraway-like flavor of the dill made these one of the best mashed potatoes I think we’ve ever enjoyed!
…and here’s what we did…
Place your cubed potatoes in a large pan. Cover your potatoes with water. Add one tablespoon of kosher salt. Bring to a boil and then reduce heat. Allow the potatoes to cook through by testing with a fork. This may take up to 20 minutes. The cooking time will depend on how large your potatoes are (how large your cubes are).
Carefully drain the water. Place the potatoes back in the hot pan. Add butter, sour cream, dill and black pepper. Mash with a potato masher. You can mash, mash away if you like very smooth mashed potatoes or mash less to leave a few chunkier potatoes than others. Add milk and stir. Add enough milk until you achieve a creamy consistency. Taste for seasoning. If the salted water was not enough for you, add a little more salt.
Seasoning Tip: Remember, you can always add, but you can’t take away. I prefer salting the water like I do when boiling pasta. The salt penetrates the potatoes nicely!
From our hearts to yours,
Elise and family