A delightful twist on classic mashed potatoes, incorporating the tangy flavor of sour cream and the fresh aroma of dill.
Peel and chop the potatoes into even-sized chunks.
Cutting the potatoes into similar sizes ensures they cook evenly.
Place the potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes.
Test the potatoes with a fork; they should be soft but not falling apart.
Drain the potatoes and return them to the pot to let any excess moisture evaporate.
Letting the potatoes dry slightly helps achieve a fluffier mash.
Warm the milk and butter together in a small bowl or saucepan.
Warming the milk and butter prevents them from cooling down the potatoes.
Mash the potatoes with a potato masher, gradually adding the warm milk and butter mixture.
Mash to your desired consistency; some prefer smooth, others like it a bit chunky.
Stir in the sour cream, salt, pepper, and dill until well combined.
Taste and adjust the seasoning as needed.
Serve the mashed potatoes warm, garnished with a sprinkle of fresh dill if desired.
Serve immediately for the best texture and flavor.
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