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.

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.

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.

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.

(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.

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

No ratings yet

Print Recipe Pin Recipe Leave a Review

Ingredients

• 6 potatoes, A floury potato is best- I love Maris Pipers, chopped
• ½ cup (115 g) butter , + a sliver more for garnish
• ⅓ cup (15 g) fresh dill , + another sprig for garnish
• ½ cup (120 ml) yogurt , + a spoonful more for garnish
• Salt and pepper, to taste

Instructions 

• 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.

Author: Christine Melanson