Mashed Potatoes with Dill and Sour Cream

Course: Side Dish

Cuisine: African American, European, North American, Soul Food

Keyword: dill, mashed potatoes, potato, side dish, sour cream

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 222kcal

These fluffy mashed potatoes will win your heart with their creaminess and bright dill flavor.

Helpful Tip: Begin boiling the water for the potatoes before prepping the ingredients for the recipe.

5 large (about 3-4 pounds or 1 .4 kilograms) Russet potatoes peeled and cut into eighths
1/2 cup (1 stick or 113 grams) unsalted butter sliced
1 3/4 cups (16 ounces or 454 grams) sour cream
1 tablespoon (10 grams) granulated onion powder
2 teaspoons (8 grams) granulated garlic powder
1 tablespoon (18 grams) Morton's kosher salt *use less to taste, if desired
1 1/2 teaspoons (3 grams) black pepper *use less to taste, if desired
2 bunches (1/4 cup or 15 grams) fresh dill chopped, stems removed

Fill a 12-quart stockpot 3/4s of the way with cold water, then cover.
Place the pot on the stove and turn the heat to medium-high. Bring the water up to a gentle boil.
Carefully add the potatoes to the pot once the water begins to boil and stir them into the water.
Allow them to cook in the gently boiling water, uncovered, for 15 minutes or until very tender when pierced with a fork.

Strain the potatoes through a colander once they're fork-tender. Leave them to drain in the sink and return the pot to the stove.
Turn the stove to warm and add the butter to the pot. Allow it to melt over medium heat for 1-2 minutes.
Use a spoon or pair of tongs to add the chunks of cooked potatoes to the potato ricer.
Use the plunger to press down on the spuds to extrude them from the device into the pot with the melted butter. Continue ricing the potatoes until they're all broken down.
Stir the mashed potatoes into the melted butter in the pot.

Next, use a spoon or a rubber spatula to fold the sour cream into the potatoes.
You can turn the stove off at this point. The residual heat will heat the remaining ingredients.
Add the chopped dill, onion powder, granulated garlic, kosher salt, and black pepper to the pot.
Stir these in well to combine.
Serve your mashed potatoes with dill and sour cream with roast turkey or chicken, fried chicken, meatloaf, catfish, or grilled sausages.

You can use half-Russet potatoes and half-Yukon Gold potatoes to give your mashed potatoes more texture and flavor.
You can swap out the sour cream for plain Greek yogurt, regular yogurt, or even a dairy-free yogurt to make this a lower-calorie recipe.
For more calories, you can replace the sour cream with 1 1/4 cups heavy cream. They won't be "sour cream" potatoes anymore, though.
Replace the dill with basil, chives, cilantro, Italian parsley, oregano, rosemary, sage, or thyme,

If you don't have a potato ricer or if you prefer chunky mashed potatoes, you can use a potato masher to mash the potatoes with the butter.
Stir in a 1/4 cup of sour cream, milk, or heavy cream for creamier mashed potatoes.
If your mashed potatoes are too thick, stir in a few tablespoons of whole milk, heavy cream, or sour cream to thin them out.
If your mashed potatoes are too runny, you can stir in an additional cooked, shredded Russet potato or 1 cup of instant potatoes to the mixture.

Transfer leftover mashed potatoes to a food storage container and store them in the refrigerator for up to 4 days.
To reheat leftover mashed potatoes, put them into a microwave-safe container and heat them for 1 minute at a time, stirring after heating, until warmed through.

Transfer the cooled mashed potatoes to a freezer-safe container and freeze them for 6 months.
Allow them to thaw completely before reheating as instructed above.

Add the cut potatoes to the metal insert of the Instant Pot. Cover the spuds with water up to the "max" fill line.
Cover the Instant Pot with the lid, then seal the valve. Cook the potatoes on manual pressure for 8 minutes.
Turn the Instant Pot off once the cooking time is finished, and use the quick-release button to depressurize the pot.
Drain the potatoes in a colander and return the insert to the Instant Pot. Add the butter to the insert.
Process the potatoes through the ricer and into the Instant Pot over the butter.
Use a spoon to stir in the sour cream, onion powder, granulated garlic, kosher salt, and pepper to the potatoes. (If you're not using a ricer, mash the potatoes until smooth using a potato masher).
Lastly, fold in the chopped dill.