Creamy Mashed Potatoes With Dill Food

SOUR CREAM AND DILL MASHED POTATOES

Steps:

• Cook potatoes in boiling water until tender; drain. Mash with remaining ingredients.

MASHED POTATOES WITH DILL

Steps:

• Place 2 pounds small red potatoes and 4 smashed garlic cloves in a pot; cover with salted water. Bring to a boil, then simmer until tender, 15 to 20 minutes. Reserve 1 cup cooking water; drain. Mash the potatoes with 1¿2 cup each cooking water and buttermilk, 3 tablespoons butter, 2 tablespoons chopped dill and 2 sliced scallions, adding the remaining cooking water as needed. Season with salt and pepper.

CREAMY MASHED POTATOES WITH DILL

Steps:

• Scrub the potatoes, and cook, with the garlic, in a covered pot in water that covers them for about 20 minutes, or until they are tender.
• Chop the dill, and place in a serving bowl with the buttermilk and salt.
• When the potatoes are cooked, drain and put them, with the garlic, through a food mill over the buttermilk bowl, or mash by hand in the bowl. Mix and serve.

DILL-SOUR CREAM MASHED POTATOES

Steps:

• Place milk& butter in a medium bowl.
• Cook potatoes in boiling water to cover, 15 minutes or until tender; drain.
• Mash with milk& butter in the bowl.
• Stir in remaining ingredients.
• Serve immediately.

MASHED POTATOES WITH BUTTERMILK AND DILL

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
• Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat. Season with salt and pepper to taste and serve immediately.

DILLY MASHED POTATOES

Steps:

• In a saucepan, cover potatoes with water; cook until very tender. Drain; mash with milk. Stir in remaining ingredients.

CREAMY MASHED POTATOES

Steps:

• Place potatoes in a medium pot; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly. Peel potatoes, and pass through a ricer. Return potatoes to pot.
• Add cream and butter, and cook over medium heat until warmed through. Season with salt and pepper, and stir to combine. Serve warm.

CREAMIEST MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
• Dice the potatoes into 1-inch (2-cm) cubes.
• Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
• Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
• Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the melted butter and stir to incorporate, then season with salt to taste.
• In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
• Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
• Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
• Serve warm.
• Enjoy!

DIJON MASHED POTATOES

Steps:

• Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
• Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper.

CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
• Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
• Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
• Garnish with thyme leaves, if desired.
• Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
• Enjoy!

CREAMY MASHED POTATOES II

Steps:

• Preheat the oven to 350 degrees F ( 175 degrees C).
• Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
• Bake for 30 minutes in the preheated oven, until the top is golden brown.

DILL MASHED POTATOES WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
• Top potatoes with caviar and serve.