Prep 15 mins
Cook 15 mins
My very picky traditionalist husband not only loved this recipe, but now insists I make it all the time instead of the old-fashioned recipe. I think it came from Southern Living magazine.
- 3 tablespoons milk
- 3 tablespoons butter
- 4 medium baking potatoes, peeled & cut into eighths (about 1 1/2 lb.)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup sour cream
- 1⁄2 teaspoon dried dill
- Place milk& butter in a medium bowl.
- Cook potatoes in boiling water to cover, 15 minutes or until tender; drain.
- Mash with milk& butter in the bowl.
- Stir in remaining ingredients.
- Serve immediately.
This was pretty good .. I used 1 tablespoon of freshly chopped dill .. I will add a bit more butter next time, thanks for the recipe!
"Very Good Potatoes"!!! I made a few adjustments though. I used 1/2 tsp. salt, 1/8 tsp. pepper and 1/4 tsp. dried dill. I also heated up the butter & cream (not milk) before adding to the mashed potatoes. Using real cream, (not milk) always make mashed potatoes taste better, and creamier.
With the number of revisions people are making to such a basic recipe, I am shocked that they are leaving so many stars. This recipe is good is you've never cooked before, I guess. You're supposed to use white pepper in mashed potatoes so there aren't black specks in your potatoes. And why not use fresh dill? If you're going to use dried dill you may as well use dried potatoes.