Ingredients
- Potatoes: 2 pounds russet potatoes (or Yukon Gold for a creamier texture), peeled and cut into 1-inch cubes
- Butter: 4 tablespoons (1/2 stick) unsalted butter
- Milk: 1/2 cup (whole milk preferred, but any kind works)
- Sour Cream: 1/2 cup full-fat sour cream
- Fresh Dill: 2 tablespoons chopped fresh dill (If you only have dried dill, use 1 teaspoon)
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Instructions
1. Prep the potatoes
- Wash, peel, and cut potatoes into equal-sized cubes for even cooking.
2. Cook the potatoes
- Place potatoes in a large pot and cover with cold water.
- Generously salt the water (this flavors the potatoes).
- Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes. Be careful not to overcook.
3. Drain and dry
- Drain potatoes thoroughly in a colander.
- Return the empty pot to low heat for a minute to evaporate any remaining water. This prevents watery mashed potatoes.
4. Mash and add butter
- Return potatoes to the pot.
- Add butter and mash with a potato masher or ricer until mostly smooth. You can leave some small chunks for texture if you prefer.
5. Warm the dairy
- In a small saucepan or microwave, gently warm the milk and sour cream (don’t boil).
6. Incorporate the goodness
- Gradually add the warmed milk and sour cream to the potatoes, mashing until light and fluffy.
- Stir in chopped dill, salt, and pepper.
7. Taste and adjust
- Adjust seasonings to your preference. Add more salt, pepper, or dill as needed.
8. Serve
- Serve warm with a dollop of extra butter and a sprinkle of fresh dill for garnish.
Tips
The right potatoes: Russet potatoes have a high starch content for fluffy mashed potatoes. Yukon Golds yield a naturally buttery, creamier result.
Fresh is best: Fresh dill adds amazing flavor, but dried dill can work in a pinch.
Don’t over-mash: Overworking releases too much starch, making potatoes gluey.
Customize: Consider adding a clove of roasted garlic, chives, or a sprinkle of cheese for extra flavor dimensions.
