In this recipe, dill adds a little spark to ordinary mashed potatoes. Plus the green flecks of this delightful herb make for a pretty presentation.—Annie Tompkins, Detona, Florida
- 6 medium potatoes, peeled and cubed
- 1/2 cup milk
- 1 cup (8 ounces) sour cream
- 2 tablespoons minced fresh dill or 2 teaspoons dill weed
- 1 tablespoon dried minced onion
- 3/4 teaspoon seasoned salt
- In a saucepan, cover potatoes with water; cook until very tender. Drain; mash with milk. Stir in remaining ingredients. Yield: 6-8 servings.
Originally published as Dilly Mashed Potatoes in Taste of Home August/September 1994, p41
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Reviewed Nov. 17, 2012
"My very first recipe I ever made from 1st Taste of Home issue back in the 90's was these Dilly Mashed Potatoes and has remained my favorite recipe to this day."