The recipe for Dilly Mashed Potatoes comes for Theresa Evans of Spencerport, New York. "My grandmother has made these for me every time I've visited her for the past 24 years since she knows I love dill," notes Theresa. "They're terrific anytime."
- 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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Feb. 11, 2011
"Have made this several times."