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