2poundsrusset potatoes peeled and diced into 1-inch pieces
1/2cupsour cream
2tablespoonsunsalted butter
1/3cup milk
1tablespoondried dill
1teaspoonkosher salt
1/2teaspoonfresh cracked black pepper
1/2teaspoongarlic 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.