mom's deluxe mashed potatoes

★★★★★ 15
a recipe by
Colleen Barrett
Crestview, FL

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.

Blue Ribbon Recipe

The addition of carrots and dill make these amped up mashed potatoes simply spectacular.

— The Test Kitchen @kitchencrew
★★★★★ 15
serves 12
prep time 15 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For mom's deluxe mashed potatoes

  • 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
  • 1/4 tsp
    freshly ground black pepper
  • 4 Tbsp
    butter or margarine

How To Make mom's deluxe mashed potatoes

  • 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 a colander, let cool 3 - 4 minutes.
  • 2
    Place cooked vegetables in a large bowl or back into the pot to mash. Add dill, sour cream, parsley, butter, salt, and pepper. Mash again.
  • 3
    Place mashed vegetables 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 a casserole dish, just add additional 30 mins to bake time.