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6-8 large baking potatoes (russet)
1/4 cup real butter
1 tsp black pepper
1 tbs dried dillweed
1/4-1/2 cup milk (to obtain desired creaminess)


Peel and cube the potatoes and boil in salt water. After they have boiled until tender, remove from the water, straining them. Place in a mixing bowl with the butter, pepper, and dillweed. Add the milk and beat with hand mixer until creamy.

Serve with steak or any meat dish with the vegetable of your choice on the side.