Banish boring spuds by stirring in Cheddar and fresh dill.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 |
Ingredients
- 2 pounds Idaho or Yukon gold potatoes
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 8 tablespoons (1 stick) unsalted butter
- 1 cup grated Cheddar
- 1/4 cup chopped fresh dill
Instructions
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (for smoother mashed potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Cheddar, dill, 2 teaspoons salt and a few grinds of pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 368 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 67 mg |
| Sodium | 544 mg |