Recipe by Sarah_Jayne
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.
Top Review by COOKGIRl
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.
- 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
Directions See How It's Made
- 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.