A few days ago I posted a recipe for oven roasted red potatoes… and here I am posting one for mashed red potatoes. Needless to say, I bought the 5 pound bag of red potatoes so I’m using them up, and it’s effortless because I love them!
I forgot to take pictures but the recipe is simple. If you can boil and mash a russet, you can do the same with a red. 🙂
An excellent companion to savory chicken, pork or red meat. The flavor is subtly sweet with a hint of tang from the sour cream and dill. I love them ❤
“Nothing like mashed potatoes when you’re feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin, cold slice of butter to every forkful.”
– Nora Ephron
^^This quote is hilarious when you visualize what she’s saying… LOL!^^
Mashed Red Potatoes with Sour Cream and Dill
- 5-6 medium Red Potatoes, quartered
- 1/4 cup (1/2 stick) Butter
- 3/4 teaspoon Salt
- 1/2 cup Sour Cream
- 1/2 teaspoon dried Dill or 1 teaspoon fresh Dill
Wash and quarter potatoes. In a large pot of heavily salted water boil them for 15 minutes or until they’re fork tender. Drain and place them in a large mixing bowl. Mash them with potato masher or hand mixer adding butter and salt at the same time. Fold in the sour cream and dill. Salt and pepper to taste.
Makes 4-6 side servings