Name: Creamy Dill Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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))

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.

Bowl of creamy dill mashed potatoes topped with melting butter and dill.

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Creamy Dill Mashed Potatoes
Recipe Ingredients
How to Make Dill Mashed Potatoes
Recipe Tips and Notes
Variations
Make-Ahead and Storage
Perfect Pairings
More Delicious Potato Recipes
Creamy Dill Mashed Potatoes
Comments

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.

Ingredients for dill mashed potatoes arranged in small bowls showing potatoes, butter, milk, and dill.

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.

Peeled and cubed potatoes in a pot of water ready to boil.

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.

Butter, milk, and seasonings added to pot with cooked 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.

Potatoes being mashed with potato masher showing creamy texture forming.

Step 7: Transfer to a serving bowl, top with a pat of butter and additional fresh dill. Serve immediately while hot.

Finished dill mashed potatoes in serving bowl topped with melting butter and dill garnish.

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.