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 PotatoesPrint Recipe
- 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.