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Dilled Mashed Potatoes Print Email


2 pounds Russet potatoes, peeled
1 tsp kosher salt
8 TBS (1 stick) salted butter
1/2 cup milk
1/2 cup sour cream
1 1/2 tsp dried dill weed
sea salt and white pepper to taste

Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender – test by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Rinse pot and potatoes in hot water and place back onto warm stove to dry up water.

Meanwhile, warm the butter, and milk in a second saucepan.

Mash or whip potatoes with the sour cream and dill, slowly stirring in the warm milk mixture as needed. Season to taste with sea salt and white pepper and serve immediately. – Chef Michaelangelo (mick) Rosacci
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