These Creamy Dill Mashed Potatoes are one of my favorite ways to prepare ordinary spuds! Buttery potatoes are combined with savory garlic and dill for a flavor combination that outshines any restaurant version.
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Creamy Dill Mashed Potatoes
Simple Ingredients. These mashed potatoes use basic pantry staples but taste like they came from a restaurant! The fresh dill and garlic transform ordinary potatoes into something special.
Quick Preparation. Ready in just 30 minutes, these potatoes are simple enough for busy weeknights but impressive enough for special occasions.
Recipe Ingredients
- Potatoes. Yukon Gold or Russet potatoes work best for mashing. Yukon Golds have a naturally buttery flavor and creamy texture, while Russets become fluffy when mashed. You can also use fingerling potatoes.
- Butter. Unsalted butter lets you control the salt level. It works best if it is at room temperature or melted.
- Milk. Whole milk creates the perfect creamy consistency. For an even richer version, substitute half-and-half or heavy cream.
- Dill. I use fresh dill if I have it, and if not, dried dill. If using dried dill, reduce the amount as dried herbs are more concentrated.
- Garlic. I prefer shredded garlic to infuse the potato with amazing flavor. A microplane is perfect for shredding it.
See the printable recipe card below for exact measurements and a complete list of ingredients.
How to Make Dill Mashed Potatoes
Quick Overview
- Boil potatoes until tender.
- Drain and return to pot.
- Add butter, milk, and seasonings.
- Mash until creamy.
- Fold in fresh dill and serve.
Step-by-Step Instructions
- Step 1: Wash and peel 2 pounds of potatoes, then cut them into evenly sized 1-inch cubes. Place in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Step 2: Bring the water to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until the potatoes are fork-tender. A fork should easily pierce through a potato cube with no resistance.
- Step 3: Drain the potatoes thoroughly in a colander, then return them to the hot pot. Let them sit for 1-2 minutes to let excess moisture evaporate.
- Step 4: Add ½ cup unsalted butter, ¾ cup whole milk, 2 minced garlic cloves, 1 teaspoon salt, and ½ teaspoon black pepper to the pot with the potatoes.
- Step 5: Using a potato masher or hand mixer, mash the potatoes until smooth and creamy, incorporating all the ingredients. For extra smooth potatoes, use a ricer instead of a masher.
- Step 6: Gently fold in 2 tablespoons fresh chopped dill (or 1 teaspoon dried dill) with a spatula until evenly distributed throughout the potatoes.
- Step 7: Transfer to a serving bowl, top with a pat of butter and additional fresh dill. Serve immediately while hot.
Recipe Tips and Notes
- Use the Right Potatoes. Starchy potatoes like Russets or waxy-starchy hybrids like Yukon Golds make the best mashed potatoes.
- Start with Cold Water. Always start potatoes in cold water, not boiling.
- Adjust Garlic Flavor. If you prefer a mellower garlic flavor, cook the garlic first by adding whole garlic cloves to the pot of potatoes.
- Drain Thoroughly. After draining, return potatoes to the hot pot to evaporate excess moisture before adding other ingredients.
- Don't Overwork. Over-mashing can make potatoes gluey. Stop when they reach your desired consistency.
Variations
- Loaded Dill Potatoes. Add crispy bacon bits, shredded cheddar cheese, and chopped green onions along with the dill.
- Sour Cream & Dill. Replace half the milk with sour cream.
- Roasted Garlic Dill. Substitute roasted garlic for fresh for a mellower, sweeter garlic flavor.
- Dill and Chive. Add 2 tablespoons of fresh chopped chives along with the dill for extra herb flavor.
- Lemon Dill. Add 1 teaspoon of lemon zest.
Make-Ahead and Storage
- Make Ahead: Prepare the mashed potatoes up to 2 days in advance. Store in the refrigerator and reheat with a splash of milk.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Place cooled mashed potatoes in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm refrigerated mashed potatoes in the microwave, stirring occasionally, or on the stovetop over low heat. Add a splash of milk or butter if they seem dry.
Perfect Pairings
These dill mashed potatoes are the perfect side dish for Traeger Smoked Spatchcock Turkey, Air Fryer Boneless Chicken Thighs, Smoked Pork Loin, Crispy Air Fryer Chicken Legs, and Smoked Beef Tenderloin.
They also pair well with Pellet Grill Smoked Salmon, Pellet Smoker Turkey, Traeger Smoked Turkey Breast, Double Smoked Ham on Pellet Grill, and Baked Ham.
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Printable Recipe
Creamy Dill Mashed Potatoes
These creamy dill mashed potatoes combine buttery potatoes with fresh dill and garlic for a delicious side dish that pairs with any meal. Ready in just 30 minutes!
Servings: 6 servings
Calories: 272kcal
Ingredients
- 2 pounds potatoes (Yukon Gold or Russet) peeled and cubed
- ½ cup unsalted butter (or margarine)
- ¾ cup whole milk
- 2 cloves garlic shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh dill chopped (or 1 teaspoon dried)
- Extra butter and dill for garnish (optional)
Instructions
- PREP: Wash, peel, and cut potatoes into 1-inch cubes. Place in a large pot and cover with cold water. Add a pinch of salt.
- BOIL: Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender. Check doneness by inserting a fork - potatoes should break apart easily with minimal resistance.
- DRAIN: Thoroughly drain potatoes in a colander, then return to the hot pot for 1-2 minutes. This lets excess moisture evaporate and results in fluffier mashed potatoes.
- MASH: Add 4 tablespoons of butter, ½ cup of milk, 2 shredded garlic cloves, salt, and pepper. Using a potato masher, work through the potatoes until smooth and creamy.
- FINISH: Fold in 2 tablespoons of freshly chopped dill until evenly distributed throughout the potatoes. Be gentle to maintain the light texture.
- SERVE: Transfer the finished mashed potatoes to a serving bowl. Top with another tablespoon of butter (letting it melt) and sprinkle with fresh dill. Serve immediately while hot and enjoy!
Video
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Notes
- Yukon Gold potatoes are creamier and are more forgiving to mash than other varieties. I recommend them for this recipe.
- If you don't own a potato masher, a potato ricer or even a hand mixer on low speed will work well.
- If your mashed potatoes are too thick, add milk a tablespoon at a time until you reach your desired consistency.
- Leftovers can be stored for up to 4 days in the fridge and reheated with a splash of milk in the microwave, on the stovetop, or covered and heated in the oven.
Nutrition
Calories: 272kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 411mg | Potassium: 694mg | Fiber: 3g | Sugar: 3g | Vitamin A: 536IU | Vitamin C: 30mg | Calcium: 63mg | Iron: 1mg
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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