dill yogurt mashed potatoes

Me and mashed potatoes. It’s love.

You are probably aware of that. I have already told you about how much I love eating a bowl of mashed potatoes for dinner when I am home alone. And I told you how at American buffets, as a vegetarian kid, I would eat a huge plate with half mashed potatoes and half mac and cheese.

This is a love affair that will last a lifetime.

dill yogurt mashed potatoes

I’ll tell you what though. It’s not a photographer’s dream food.

For my first mashed potato recipe, I tried to focus on my cute red ramekins. Lids on, lids off, lid propped at a jaunty angle. It’s all there.

paprika garlic mashed potatoes

In the second, I went ahead and added a cool spoon rest my mom bought me in New Orleans. Ooooh. Patterns and colours.

I also realised that smoothing my mashed potatoes on top could be a good idea. Like, duh.

sour cream and onion mashed potato

But this time, I decided I needed to move away from the ramekin. And so I had no choice but to take a step further and actually garnish those mashed potatoes. Look! There’s colour and texture and all things interesting.

creamy dill yogurt mashed potatoes recipe

(It will surprise the more seasoned bloggers that it took me 3 attempts to figure this out but… I dunno, I’m not so much a natural garnish-er.)

I kinda like these photos.

creamy dill yogurt mashed potatoes recipe

But even better, the mashed potatoes were heavenly, and the garnish served a lot more purpose than just looking pretty! Oozy, melting butter and yogurt made for an awesome sauce on top of the potatoes, which have a great flavour kick from the dill (and green speckles to prove it).

A good potato ricer is essential to getting the texture right. If you do not have a ricer, the potatoes should come out fine anyway but you may need to vary the ingredient amounts to get the texture right (And then go buy a ricer. Go go go.)

dill yogurt mashed potatoes
dill yogurt mashed potatoes

Dill & Yogurt Mashed Potatoes

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  • 6 potatoes, A floury potato is best- I love Maris Pipers, chopped
  • ½ cup (115 g) butter , + a sliver more for garnish
  • cup (15 g) fresh dill , + another sprig for garnish
  • ½ cup (120 ml) yogurt , + a spoonful more for garnish
  • Salt and pepper, to taste


  • Bring a pot of salted water to boil, and add the potatoes. Simmer until soft, about 15 minutes.
  • Meanwhile, over a very low heat, melt half of the butter in a saucepan.
  • Add the dill to the saucepan of butter and allow to cook very softly for a few minutes. You don’t want the butter to froth and bubble, just to very gently release the flavours of the dill.
  • Turn off the heat and leave the butter to infuse while you wait for the potatoes to be ready.
  • Drain the potatoes into a colander and set aside.
  • Pour the yogurt and remaining butter into the warm saucepan which the potatoes cooked in. (This will allow it to warm up a little and melt in to the riced potatoes as you add them)
  • One by one, rice the potatoes into the pan over the yogurt and butter.
  • When all the riced potatoes are in, give it a big stir to incorporate the yogurt and butter which should glide through the potatoes very easily.
  • Add salt and pepper to taste.
  • Finally, put the pan on a very low heat and stir in the dill infused melted butter, until the potatoes are warm, creamy and perfect.
  • Add your garnishes if so inclined.