- 2 pounds potatoes, peeled and diced
- 2 tablespoons butter, softened
- 1/3 cup milk
- 1/4 cup sour cream
- 1/2 to 3/4 teaspoon dill weed
- 1/2 to 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Cook potatoes in boiling water until tender; drain. Mash with remaining ingredients. Yield: 4 servings.
Originally published as Dilly Mashed Potatoes in Taste of Home February/March 1997, p17
Reviews for Sour Cream and Dill Mashed Potatoes
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Reviewed Feb. 11, 2011
"Have made this several times."