russet potatoes, peeled and chunked
( 1 stick)
1 1/2 teaspoons
dried dill weed
sea salt and pepper
- Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender. Rinse pot and potatoes in hot water and place back onto warm stove to dry up water.
- Meanwhile, warm the butter and milk in a second saucepan.
- Mash potatoes with the sour cream and dill, slowly stirring in the warm milk mixture as needed. Season to taste with sea salt and pepper and serve immediately.