Description
Creamy Polish-style mashed potatoes made with butter, sour cream, and fresh dill for a rich and comforting side dish full of homemade flavor.
Ingredients
- 1.5 kg Yukon Gold or Russet potatoes, peeled and cubed
- 100 g unsalted butter
- 250 ml sour cream
- 120 ml whole milk or heavy cream
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Extra dill for garnish (optional)
- Extra butter for serving (optional)
Instructions
- Peel the potatoes and cut them into evenly sized cubes.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat and cook for 15 to 20 minutes until fork-tender.
- Drain the potatoes thoroughly and return them to the hot pot for 1 minute to remove excess moisture.
- Mash the potatoes using a potato masher or potato ricer until smooth.
- Add the butter while the potatoes are still hot and stir until melted.
- Pour in the sour cream and milk or heavy cream. Mix until smooth and creamy.
- Stir in the chopped fresh dill, salt, and black pepper.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl and garnish with extra dill and butter if desired.
- Serve warm with your favorite main dishes.
Notes
- Use Yukon Gold potatoes for a naturally buttery texture.
- A potato ricer creates extra smooth mashed potatoes.
- Avoid overmixing to prevent gluey potatoes.
- Fresh dill provides the best flavor, but dried dill can be substituted.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
