Mom's Deluxe Mashed Potatoes

Colleen Barrett

By
@CarbSlave

When my mother made these potatoes for the first time 25+ years ago at Thanksgiving one year, my first thought was "Oh no, you ruined the mashed potatoes!" (Love my taters.) Once we all tried them though, the new dish was an instant hit and has been a tradition at all of our holiday tables ever since. My daughter is making them too, and now her family always asks if the "special potatoes" will be served.


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Comments:

Serves:

12

Prep:

15 Min

Cook:

1 Hr 5 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The addition of carrots and dill make these amped up mashed potatoes simply spectacular.

Ingredients

3 lb
potatoes, peeled
10 c
chicken broth or boullion
15-20
baby carrots (or 4 med carrots cut into 1" pieces)
1
medium yellow onion, peeled and quartered
1 tsp
dill weed
3/4 c
sour cream (start with 1/2 cup and add as needed)
3 Tbsp
chopped parsley
1 tsp
salt
1/4 tsp
freshly ground black pepper
4 Tbsp
butter or margarine

Directions Step-By-Step

1
Boil potatoes in broth for 15 mins on medium high. Add carrots and onion and boil 20 more minutes or until potatoes are tender. Drain in colander, let cool 3 - 4 minutes.
2
Place cooked veg's in large bowl or back into pot to mash; add dill, sour cream, parsley, butter, salt and pepper and mash again.
3
Place mashed veg's in a greased casserole dish, dot with an additional TBSP of butter or margarine and bake (covered) @ 325 degrees for at least 30 minutes. Take cover off the last 10 minutes if you want it a little browned on top.

Can be cooked ahead and refrigerated in casserole dish, just add additional 30 mins to bake time.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy