Mashed Potatoes With Dill Recipes

DILLY MASHED POTATOES

Steps:

• In a saucepan, cover potatoes with water; cook until very tender. Drain; mash with milk. Stir in remaining ingredients.

CHEDDAR-DILL MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (for smoother mashed potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Cheddar, dill, 2 teaspoons salt and a few grinds of pepper.

DILL AND HORSERADISH MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the dill, horseradish and 2 teaspoons salt; season with pepper. Sprinkle with fresh dill fronds.

GARLIC-DILL SMASHED POTATOES

Steps:

• Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes., Meanwhile, place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Transfer potatoes to a small bowl; squeeze softened garlic into bowl. Add the remaining ingredients; mash potatoes.

CREAMY MASHED POTATOES WITH DILL

Steps:

• Scrub the potatoes, and cook, with the garlic, in a covered pot in water that covers them for about 20 minutes, or until they are tender.
• Chop the dill, and place in a serving bowl with the buttermilk and salt.
• When the potatoes are cooked, drain and put them, with the garlic, through a food mill over the buttermilk bowl, or mash by hand in the bowl. Mix and serve.

MASHED POTATOES WITH BUTTERMILK AND DILL

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
• Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat. Season with salt and pepper to taste and serve immediately.

MASHED POTATO LATKES WITH DILL AND SHALLOTS

Steps:

• Heat oven to 400 degrees, pierce potatoes with a fork and place directly on rack. Bake for 1 hour or until a knife easily pierces potatoes. Meanwhile, sauté shallots in 1 tablespoon or so of coconut oil until tender. Add dill and parsley and set aside.
• Peel potatoes, cut in several pieces and put in a medium bowl; use a potato masher or ricer to break them up. Mix in egg, shallots and herbs, and season with salt and pepper to taste. Refrigerate for 2 hours or up to overnight.
• Taking about 1/2 cup of filling at a time, form 10 patties about 1/4-inch thick and 3 inches in diameter. Pour bread crumbs into a wide bowl or plate, and coat the latkes in the crumbs on both sides.
• Heat a nonstick frying pan and add a thin film of oil, about 1/8-inch deep. When hot, slide in pancakes and cook over medium heat for about 3 to 5 minutes on one side, pressing down to gently flatten. Flip latkes and cook for 3 to 5 more minutes, or until crisp and deeply golden. You can make them in advance, placing parchment paper between each layer of patties and reheating in a 350-degree oven for about 10 minutes or until heated through.

MASHED POTATOES WITH ONION AND DILL

Steps:

• 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.

DILL-SOUR CREAM MASHED POTATOES

Steps:

• 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.