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Dill Mashed Potatoes

 

Liven up traditional mashed potatoes with the bright flavor of dill! These flavorful dill mashed potatoes are a great twist on the classic. 

Mashed potatoes are one of my absolute favorite side dishes. I serve them just about any time I can. Whether it’s with gravy and my favorite deep fried chicken wings or along side meatloaf with cream sauce,and of course the Turkey Thighs at Thanksgiving mashed potatoes are my go to side.

In most cases mashed potatoes are usually served with some kind of gravy or sauce to spoon over the top. While that is great, sometimes it’s nice to have a mashed potato side dish that stands on its own. Adding herbs to the mix does just that. 

Dill mashed potatoes in a white bowl.

Adding dill to mashed potatoes makes them bright and fresh. A lightened  up flavor of mashed potatoes if you will. They can stand alone and are full of flavor. Let’s talk about what you’ll need to make them: 

Ingredients you’ll need to make Dill Mashed Potatoes: 

Dill mashed potato ingredients.
  • POTATOES: You can use russet or yukon gold potatoes for this recipe. I have used both. 
  • SOUR CREAM: Adding sour cream to mashed potatoes adds a bit of tang as well as creaminess. 
  • BUTTER: A must whenever you’re making mashed potatoes. 
  • MILK:  I’ve used both fat free and whole milk in this recipe. I prefer to  use whole milk as it makes them creamier but milk with less fat will work if that is what you have. 
  • DILL: You can use fresh or dried dill in this recipe. 
  • GRANULATED GARLIC: Or garlic powder. You can also use garlic salt but I would use less regular salt if you use garlic salt. 
  • SALT AND PEPPER 

Step by Step Photos and Instructions: 

Dill Mashed Potatoes are pretty easy to make, follow along with these step by step photos and instructions showing you just how easy it is. 

STEP #1: Place potatoes in a large pot of water. Bring to a boil and cook just until the potatoes are fork tender. Drain. 

STEP #2: Return the potatoes to the pan and add remaining ingredients. You can use a potato masher or a hand held mixer to whip the potatoes. If you use a hand held mixer be careful not to over mix the potatoes or they can become gummy. 

Storage and Leftovers: 

These will keep in the refrigerator for 3 days. Reheat over low heat until warmed through.  

 My gravy loving family loved these Dill Mashed Potatoes and didn’t even miss the gravy. They are rich, creamy and bursting with flavor. 

dill mashed potatoes in white bowl.

Love dill? Me too! Here are some of my favorite dill recipes: 

These Dill Pickle Chicken Wings are one of my most popular recipes of all time! For good reason! 

Dill Green Beans are one of my favorite ways to serve green beans. So buttery and full of flavor!

Looking for a new lunch idea? You’ve got to try this Creamy Dill Chicken Salad Sandwich.

Note: This post was originally written in 2011. It was updated with fresh content and photos in 2022.

dill mashed potatoes in white bowl.

Dill Mashed Potatoes

Fresh dill brightens up these creamy mashed potatoes. Dill Mashed Potatoes are a livend up version of the classic.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dishes
Cuisine American
Servings 4 Servings
Calories 302 kcal

Ingredients
  

Ingredients:

  • 2 pounds russet potatoes peeled and diced into 1-inch pieces
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • 1/3 cup milk
  • 1 tablespoon dried dill
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon garlic powder

Instructions
 

  • 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.

Notes

You can substitute fresh dill for the dried dill. Use 2 tablespoons fresh. 
Fat free milk or 2% can be substituted for the whole milk for a lighter version of the potatoes. Half and half can be substituted for a creamier version. 

Nutrition

Calories: 302kcalCarbohydrates: 44gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 612mgPotassium: 1047mgFiber: 3gSugar: 3gVitamin A: 434IUVitamin C: 14mgCalcium: 100mgIron: 2mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: Christmas, Food, mashed potatoes, potatoes, Recipe, side dish, summer, thanksgiving, Vegetarian

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Recipe Rating




  • Reply
    Emily from The Best of this Life
    August 19, 2011 at 5:31 am

    Yum! I love this recipe…it’s really close to how I make mine, minus the sour cream and dill – I’m gonna try that! Thanks for sharing :)

  • Reply
    StephenC
    August 16, 2011 at 10:39 am

    Do you still have any dill left? Want to try making some gravlax? Go to http://theobsessivechef.blogspot.com and put gravlax in the search field. Your potatoes are an inspiration. I have a very different recipe for potatoes for tonight which will include some fresh rosemary, but next time I have some fresh dill …

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.