Mashed potatoes with yogurt and dill
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Sour milk and milk impart a pleasant creaminess to mashed potatoes and help create a smooth, creamy texture without the need for heavy cream or butter. Pour only the cold liquid mixture into the hot mashed potatoes to prevent the sour milk from curdling. Fresh dill and chopped chives infuse the mashed potatoes with a refreshing, spicy aroma. An excellent light side dish for festive meats and everyday dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg Russet Burbank potatoes (about 4 medium tubers), peeled and cut into 2.5 cm pieces.
- 1 tsp coarse salt + more as needed
- 1/4 tbsp. low-fat milk
- 3/4 cup sour milk or kefir
- 2 tsp finely chopped dill
- 1 tsp finely chopped chives
We recommend
Cooking the dish according to the recipe:
- In a large saucepan, combine the potatoes with 1 teaspoon of salt and cover with cold water. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain.
- Return the potatoes to the pan. Heat the pan, shaking, over medium heat for about a minute to dry out the potatoes. Transfer the potatoes to a vegetable grinder or bowl.
- Mash the potatoes in a bowl or through a food processor and transfer to a saucepan. Add low-fat milk, sour milk, and dill, and heat over medium heat. Season with salt and pepper to taste and serve immediately.
Note
Do not heat the milk and yogurt before adding them to the potatoes, otherwise they will curdle.
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