Sour Cream and Dill Mashed Potatoes

Sour Cream and Dill Mashed Potatoes

Give mashed potatoes a boost with the addition of sour cream and dill. No gravy required!

Course Side Dish
Cuisine American
Keyword holiday, Potatoes, Sour Cream, Thanksgiving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Erica Kastner


  • 4-6 whole medium red potatoes (about 2 pounds), peeled
  • 1/4 cup grass-fed butter
  • 1/2 cup grass-fed milk
  • 3/4 cup organic sour cream
  • 1 tsp dried dill weed
  • salt to taste


  1. Peel potatoes and cut into quarters. Place in a medium pot and cover with water. Salt the water generously. Place over high heat and bring to a simmer. Turn heat down to low, cover, and allow to simmer until fork tender, about 20 minutes.

  2. Drain water from potatoes. Add butter, milk, sour cream, and dill weed. Cover and wait for the butter to melt. Mash with a potato masher until completely smooth. Taste and add salt if needed.

  3. Serve immediately with extra butter.

Recipe Notes