Dilled Mashed Potatoes Recipes

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.

Steps:

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

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.

Steps:

• Place 2 pounds small red potatoes and 4 smashed garlic cloves in a pot; cover with salted water. Bring to a boil, then simmer until tender, 15 to 20 minutes. Reserve 1 cup cooking water; drain. Mash the potatoes with 1¿2 cup each cooking water and buttermilk, 3 tablespoons butter, 2 tablespoons chopped dill and 2 sliced scallions, adding the remaining cooking water as needed. Season with salt and pepper.

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.

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.

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.

Steps:

• Preheat oven to 350°F Lightly grease/spray a 13" x 9" baking dish; set aside.
• In a large pot, boil potato chunks and chopped onion in salted water until tender. Drain and return to empty pot.
• Add butter and milk and mash.
• Add Gouda, ricotta, dill weed, salt, pepper and garlic powder and continue to mash to desired consistency.
• Pour mashed mixture into the prepared baking dish.
• Evenly drizzle the melted butter over top.
• Evenly sprinkle with paprika.
• Bake at 350°F, uncovered for 25-30 minutes or until just starting to lightly brown.

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.

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.

Steps:

• Place potatoes in a large saucepan and cover with water; cover and bring to a boil over medium-high heat.
• Cook for 15-20 minutes or until tender, drain.
• Transfer to a large mixing bowl, add cheeses, butter, dill and salt; beat until smooth and fluffy.

Steps:

• With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.