Creamy Garlic Dill Yukon Gold Mashed Potatoes Recipe (5 Ingredients) Side Dishes Vegetables Gluten-free Vegetarian Farm to Table High Protein Low Sugar Low Sodium

Several weeks ago, we harvested our Yukon gold potatoes from one of our front yard plots. Our total yield was about 15 pounds of the creamy succulent potato. With the pitch fork in hand, we pulled out the tiny potatoes. This is our first time growing below-ground-level tubers, and we are pleased with the results.

After pulling up about 2 pounds of the tasty Yukon gold potatoes, we washed them with the garden hose and admired their beauty on the front porch. Once inside the kitchen, they did not last very long. Yukon gold potatoes ready to cook! Check out the health benefits of potatoes.

We made a batch of fresh dill and garlic Yukon gold mashed potatoes. Here is all you need to make this gluten-free, high-protein and vegetarian side dish at home for your family: Yukon gold potatoes, butter, sour cream, garlic and fresh dill. Serve these as a tasty side dish with your dinner any night of the week.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 30 minutes
Total Time: 30 to 40 minutes
Servings: 6

Ingredients

• 2 pounds Yukon gold potatoes
• 2 tablespoons butter (divided) 
• 1/2 cup sour cream
• 1 tablespoon minced garlic
• 2 tablespoons fresh chopped dill

Here's how to make it: 

1. In a medium pot cover potatoes with cool water, then place on stovetop and turn heat to high. Bring to a boil and reduce heat to a slow boil, cooking potatoes until soft, about 20 to 30 minutes. (If you don't have Yukon gold potatoes, use red potatoes, white potatoes or even russet potatoes.)
2. While the potatoes cook, heat 1 tablespoon of the butter in a small sauté pan. Cook the garlic for about 2 to 3 minutes, or until fragrant. Remove from the heat. 
3. When potatoes are tender, drain water from the pot and return potatoes to the pot. Mash the potatoes with the back of a large spoon or a potato masher. (Drain the potatoes well before returning to the pot.)
4. Add the garlic and butter, the remaining 1 tablespoon butter, sour cream and dill to the potatoes. Stir well. Season to taste with the salt and white pepper. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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