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Recipe courtesy of Food Network Kitchen

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Mashed Potatoes with Buttermilk and Dill

Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more as needed
1/4 cup low-fat milk
3/4 cup buttermilk
2 teaspoons finely chopped dill
1 teaspoon thinly sliced chives
Freshly ground black pepper

Directions

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.

Cook's Note

Do not heat the low-fat milk and buttermilk before adding to the potatoes or they will curdle.

My Private Notes

Name: Mashed Potatoes with Buttermilk and Dill
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces; 1 teaspoon kosher salt, plus more as needed; 1/4 cup low-fat milk; 3/4 cup buttermilk; 2 teaspoons finely chopped dill; 1 teaspoon thinly sliced chives; Freshly ground black pepper