mashed red potatoes

mashed red potatoes and fresh dill

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OMG, you’re gonna love love these mashed red potatoes and fresh dill! I mean it’s a fabulous combination of creamy and dilly all in one!

Now depending upon your texture palate you can mash to your heart’s delight. For me, I’m totally loving small lumps in my red potato mashers, but I know some of you might want them really super creamy and lumpless, so use a hand mixer and add milk (cream and chicken broth would work too) to get that smooth texture that makes you happy!

These mashers are so full of flavor and having the flicks of the red potato skins adds some nutritional value. Now, be sure you scrub and wash those little taters really well because you don’t want one iota of dirt or anything else on them. If you want to add more fresh herbs, which I am in love with and oftentimes do, I’d suggest a combination of chopped Italian parsley, thyme, maybe some tarragon and just a tad of rosemary. Chop and mince finely. Oh, goodness gracious, this just brings theses mashers to another level of tastiness!

You know that I always leave you with another recipe that might be just perfect with these mashed red potatoes. And, here you go. Fabulous MEATBALLS!! Full of asiago cheese and herbs!

Let’s Go Shopping Together!

Oh, and if you love these interesting small plates that you see in my photos, here are some ideas that I’ve chosen for you that you can add to your collection! I just love love the colors in them and the fun serving on them! It’s fun to curate special items for you on Amazon, and as you know if you order I get a few pennies! xoxo ~ally

mashed red potatoes

red dill potato mashers

Yield: 4+ servings


  • 8-10 red potatoes, small to medium size, washed and cut into quarters
  • 2 tsp. sea salt
  • 4 Tbl. butter, room temperature
  • 1 tsp. coarse ground pepper
  • ¼ cup sour cream
  • 3 Tbl. fresh dill, chopped + more for garnish


  • Put the potatoes in a pot. Cover with water, add salt, bring to boil. Reduce heat to medium. Cover with lid. Cook about 18-20 minutes or until tender. Drain off water. Reserve about 1 cup of the water.
  • Mash potatoes with potato masher. Lumps are ok. Add butter, pepper, sour cream and blend. If potatoes are too thick, add some of the reserved water creating the consistency of the potatoes to your liking.
  • Add the fresh dill. Toss. Blend. Serve immediately.


If you have leftover potatoes, refrigerate and make potato pancakes the next day!

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mashed red potatoes

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