Recipe by Ms. Poppy
From "1998 Taste of Home Annual Recipes". Instead of milk and sour cream, I substituted almond milk and plain Greek Yogurt. Creamy & tasty!
- 2 lbs potatoes, peeled & cubed
- 2 tablespoons butter, softened
- 1⁄4 cup milk
- 1⁄4 cup sour cream
- 1⁄2-3⁄4 teaspoon dill weed
- 1⁄2-3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Cook potatoes in boiling water until tender; drain. Mash with remaning ingredients.