With the taste of spring, these Sour Cream and Dill Mashed Potatoes make perfect use of the new dill and chives that are growing in the garden now.
Mashed potatoes are my ultimate comfort food. Doesn’t matter the time of year. First cool autumn day – mashed potatoes. Snow storm in January – mashed potatoes. Fresh garden herbs in spring – mashed potatoes. You get the idea.
With the beautiful weather we’ve been having in Manitoba the past few weeks, I’ve been spending a lot of time outside. We’ve created a new raised garden bed, a new arbor for some grapes to grow on, a new perennial garden, and a new raised herb garden as well. I often dream that I will have this beautiful, lush herb garden, and use it for everything, but in reality when the time comes to use them, I seem to forget that they’re there. I will try to keep that from happening this year. Fresh herbs add great flavour to any dish, even mashed potatoes.
The Little Potato Company Creamer potatoes are perfect for making rustic mashed potatoes using fresh herbs. The tender little potatoes cook up quickly, and the skins are so thin that there is no need to peel them. I used the Terrific Trio varietal, but I’m sure that any of these Creamer potatoes would work perfectly.
- 1 lb (450 g) Terrific Trio potatoes, boiled until done (about 15-20 minutes)
- 2 tablespoons (30 ml) melted butter
- 1/2 cup (125 ml) sour cream (reduced fat works fine)
- 1/4 cup fresh chopped dill
- 2 tablespoons chopped chives
- salt and pepper to taste
- Mash the hot, cooked potatoes with the butter and sour cream.
- Stir in the chopped dill and chives.
- Season with salt and pepper to taste. Serve immediately.
Alternately, you can prepare your mashed potatoes ahead of time, place them in pot pie sized disposable tins, and heat them up on the grill with a little cheddar cheese on top. A nice summertime spin on mashed potatoes.
Disclosure: I received compensation in exchange for creating this recipe. As always, the opinions on this blog are my own.