Dill Sour Cream Mashed Potatoes Food

DILLY MASHED POTATOES

Steps:

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

SOUR CREAM AND DILL MASHED POTATOES

Steps:

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

CRUSHED SOUR CREAM POTATOES

Steps:

• Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
• Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
• Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
• Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.

CREAM DILL SAUCE

Steps:

• In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice. Mix well and chill for at least 1 hour.

DILL AND SOUR CREAM POTATO SALAD

Steps:

• Put potatoes in a large pan, cover with water, and boil until tender.
• Drain, and cut into bite-sized pieces, leaving skins on.
• Combine remaining ingredients in a large bowl.
• Add hot potatoes, and mix until well coated.
• Refrigerate overnight before serving.

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.

CHEDDAR-DILL MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (for smoother mashed potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Cheddar, dill, 2 teaspoons salt and a few grinds of pepper.

UKRAINIAN STYLE CREAMED DILL POTATOES

Steps:

• Put the potatoes in a pot, fill with water to cover and boil them until they are just soft. This part is important. You will have to cook these further in the cream, so make sure you cook them just to softness, no further.
• Drain the perfectly cooked potatoes and put them back into the pot.
• Add the butter and place the pot back on the burner.
• Add in the cream and cook the potatoes, simmering the cream until it reduces down.
• Toss in the chives and the dill, then 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.

NEW POTATOES WITH SOUR CREAM AND DILL

Steps:

• Boil potatoes until done. Drain and set aside.
• Chop green onions and add to a frying pan with 1/4 stick of butter. Cook on medium heat until onions are soft. Add the rest of the butter and stir until melted.
• Add container of sour cream, dill and salt and pepper to taste. Cook until sour cream is warm.
• Place potatoes in pan with sour cream mixture, stirring occasionally until potatoes are heated through.

SOUR CREAM AND CHIVE POTATO SALAD (WITH DILL!)

Steps:

• Peel and cut potatoes, cut into one-inch pieces and boil for 10-12 minutes. Strain the potatoes in a colander and run cold water over the potatoes to stop the cooking. If you omit this step you will end up with mashed potatoes.
• Combine sour cream, mayo, and mustard in a medium size bowl.
• Combine the potatoes and all remaining ingredients in a large bowl, and empty the sour cream mixture into the large bowl and mix well.
• Cover and refrigerate overnight, if possible.

MASHED POTATOES (SOUR CREAM & DILL)

Steps:

• Cut up all potatoes and boil them in salted water.
• As the potatoes are boiling, use the garlic press on all cloves of garlic and cut up the green onions and dill. Set aside.
• When potatoes are fully cooked, drain well and mash with butter. Add the sour cream. Mix well. Add in the green onions, dill, garlic, black pepper, sea salt and ground ginger. Enjoy!