2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1/2 teaspoon salt
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.