Rich and Creamy Dilled Mashed Potatoes

Have you ever wondered how to get creamy mashed potatoes? There are a few secrets handed down on my side of the family to getting just the right consistency with lots of flavour!

This side dish is rich, and in D2C10 fashion, has ingredients I had on hand including the handful of Dill - fresh from the garden!


The Variety of potato makes all the difference in mashed potatoes. I prefer starchy Russet Potatoes.

Serves 4-5 portions.

Vegetarian? Arguably, No. Has lots of Dairy!

  Main Ingredients:

• 5 large Potatoes (or 6 small ones)
• 1/2 cup of butter - melted.
• Heavy Cream (whipping cream) 35% M.F.
• Finely Chopped Dill (fresh cut is best)
• Cracked Black Pepper
• Salt
• Sour Cream

Special Ingredient

• Drained Potato Water - Potato Concentrate.

Prep

1. Peel, Rinse & Cut potatoes into equal quartered pieces.
2. Fill a large pot with cold water, just enough to cover the top of the potatoes.
3. Salt the water slightly ***Do Not salt the water as much as you would with Pasta (aka as Salty as the Mediterranean).  Some of this water is absorbed into the potatoes, and will be left over and concentrated in the left over water. ***
4. Boil potatoes for 20-25 minutes until they are so soft if you stir them they fall apart.
5. Drain off the excess water into a bowl (you are going to use this potato concentrate to add later)
6. While the potatoes are hot, in the same pot;
1. Stir the potatoes until they start breaking up.
2. Throw in Butter, mix quickly.
3. Add your Heavy Cream until you achieve the right consistency.***I Don't measure the cream because it will differ from batch to batch. You might use 1/4 of a pint or 1/2 of a pint***
4. Mix vigorously with a wooden spoon.
5. Mash up any unbroken pieces of potato with a masher.
6. 2 TBL at a time, add in Potato Concentrate, to taste.
7. Mix in freshly cracked pepper and dill.

Serve

1. Serve potatoes hot with a large dollop of sour cream on the top, and some more cracked pepper if preferred.

~ ENJOY!