Posted May 13, 2013
When I was at the Farmer’s Market the other day, I walked past a stand and a bright, fresh aroma grabbed my attention. It was the unmistakable smell that I associate with late summer days: fresh dill. To my wonderful delight, the farmer was selling a huge bunch of it for $1.00 each. I immediately purchased it and when I got home, began making all kinds of recipes that incorporate it like home made ranch dip which I scooped up with a bag full of pretzels and these dill mashed potatoes.
Usually, I reserve mashed potatoes for the fall and winter months because they can be pretty heavy but lo and behold, this baby loves mashed potatoes just like his mama so I just had to figure out a way to make them now. And in order to make them in August, I needed them to be light. I was able to do this by using sour cream, fat free milk, a little butter and plenty of fresh chopped dill. The result was the perfect way to enjoy mashed potatoes in the summer.
Dill Mashed Potatoes Recipe
Fresh dill brightens up these creamy mashed potatoes. The perfect way to enjoy mashed potatoes during summer.
- 2 pounds Yukon gold potatoes, peeled and diced into 1-inch pieces
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
- 1/3 cup fat free milk
- 3 tablespoons chopped fresh dill
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon garlic powder
- Place potatoes in a large pot of water. Bring to a boil and continue cooking until the potatoes are fork tender. Drain.
- Return the potatoes to the pan. Add in remaining ingredients and use a hand held mixer to whip the potatoes. You can also use a potato masher if you like them a bit chunkier. Adjust seasoning with salt and pepper if needed. Serve hot.