Real Recipes From Real Home Cooks ®

mom's deluxe mashed potatoes

(15 ratings)
Blue Ribbon 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 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 makes these amped-up mashed potatoes simply spectacular. It's a twist that adds unexpected flavors to the classic side dish.

— The Test Kitchen @kitchencrew
(15 ratings)
yield 12 serving(s)
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

  • Boiling potatoes.
    Boil potatoes in broth for 15 mins on medium-high.
  • Adding carrots and onions.
    Add carrots and onion.
  • Boil potatoes, onions, and carrots until tender.
    Boil for 20 more minutes or until potatoes are tender. Drain in a colander, and let cool for 3 - 4 minutes.
  • Potatoes, onion, and carrots in a bowl and mashed.
    Place cooked vegetables in a large bowl or back into the pot to mash.
  • Add dill, sour cream, parsley, butter, salt, and pepper.
    Add dill, sour cream, parsley, butter, salt, and pepper.
  • Incorporating dill, sour cream, parsley, butter, salt, and pepper.
    Mash again.
  • Mashed potatoes in a greased baking dish with pats of butter on top.
    Place mashed vegetables in a greased casserole dish. Dot with an additional TBSP of butter or margarine.
  • Mashed potatoes out of the oven after baking.
    Bake (covered) at 325 F 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 an additional 30 mins to bake time.