Prep 15 mins
Cook 15 mins
Can there be too many different ways to make mashed potatoes? The dill in these gives a bit of an Eastern European flare to normal spuds.
- 6 large red potatoes, peeled and cut into medium chunks
- 1 cup caramelized onion
- 1 teaspoon salt
- 1 cup buttermilk, warmed
- 2 tablespoons fresh dill, chopped
- In a large pot of salted water, boil potatoes until tender. Drain.
- Return to pot and set over low heat for a few minutes to evaporate any remaining water.
- Remove from heat.
- Mash potatoes, leaving them a little chunky.
- Add caramelized onions, salt, buttermilk and dill.
- Mix until all ingredients are well incorporated.
I had too many russets on hand so I used those in place of red potatoes. I also had to use dried dill because fresh dill isn't growing in our garden until summer. The mashed potatoes accompanied fish fillets and asparagus for a delicious, simple meal. I was careful not to add too much buttermilk as per the advice of another reviewer. A pinch of white pepper was added. Thanks for posting! Reviewed for Veg Swap #19-2010.
I used Kittencal's Caramelized Onions for the caramelized onions. This a great variation on the typical mashed potatoes. The addition of the dill and the onions was tasty and fresh, it made a great accompaniment to pork chops that were breaded with a lemon dill breading. I left the skin on the potatoes, but other wise I followed the recipe as written.
I love mashed potatos with caramelized onions, but never thought to add dill. What a great idea! Very yummy potatos, but make sure to add a little of the buttermilk at a time because I ended up with slightly soupy potatos. It was completely my fault, my large potatoes must have been smaller than yours :) Anyway, just watch out for that and thanks for posting Sarah_Jayne.