Dilled Mashed Potatoes Recipe

3.5 2 3
Dilled Mashed Potatoes Recipe
Dilled Mashed Potatoes Recipe photo by Taste of Home
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Dilled Mashed Potatoes Recipe

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3.5 2 3
Publisher Photo
Round out any meal with these delightful potatoes. Sandi Guettler of Bay City, Michigan adds a bit of cottage cheese to give it a creamy texture.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 2/3 cup 4% cottage cheese
  • 1/3 cup shredded cheddar cheese
  • 2 teaspoons butter
  • 2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1/2 teaspoon salt

Directions

Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cook for 10-15 minutes or until tender; drain.
Transfer to a large bowl. Add the cheeses, butter, dill and salt; beat until smooth and fluffy.
Freeze option: Place cooled mashed potato mixture in a freezer container and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe bowl until heated through, stirring twice and adding a little milk or cream if necessary.
Yield: 6 servings.
Originally published as Dilled Mashed Potatoes in Simple & Delicious September/October 2008, p19

Nutritional Facts

2/3 cup: 147 calories, 4g fat (3g saturated fat), 16mg cholesterol, 346mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 2/3 cup 4% cottage cheese
  • 1/3 cup shredded cheddar cheese
  • 2 teaspoons butter
  • 2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  1. Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cook for 10-15 minutes or until tender; drain.
  2. Transfer to a large bowl. Add the cheeses, butter, dill and salt; beat until smooth and fluffy.
    Freeze option: Place cooled mashed potato mixture in a freezer container and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe bowl until heated through, stirring twice and adding a little milk or cream if necessary.
    Yield: 6 servings.
Originally published as Dilled Mashed Potatoes in Simple & Delicious September/October 2008, p19

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MY REVIEW
katlaydee3 User ID: 3741999 239046
Reviewed Dec. 8, 2015

"I didn't really care for these much. They were edible but not something I would make again."

MY REVIEW
carrie carney User ID: 1551037 96284
Reviewed Sep. 8, 2010

"These were "denser" than the regular mashed potatos I usually make with milk. Good- my husband liked and I would make again. I didn't have shredded cheese so I used the same amount of Velveeta instead."

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