Smashed Potatoes with Dill

Mashed potatoes are one of those awesome comfort foods that are synonymous with family and/or holiday meals for many people.  And they should be so very easy to make but sometimes they just fail.  They end up to0 lumpy (I personally like a little lumpy) or too dry or just kind of blah in flavor.  This recipe has to be almost fail proof.

This is the first time I used a potato masher instead of my trusty mixer and honestly it was easier to make them sans electronics.  They smashed up to that perfect consistency that sometimes eludes my mixer.  And doing the mashing by hand allows you to be much closer to the texture so you can add the extra bit of milk they may need to be fluffy.  Since I omitted the bacon from the Gourmet recipe, I add in a bit of butter and a dash of milk.

 They flavor is really just delicious.  I was a little curious as to how the vinegar would work with mashed potatoes but it gives it just the fantastic unexpected sharpness.  And the dill is of course a lovely complement to the potatoes.  The potatoes are flavorful enough that you won't even miss gravy.

So if you need a last minute way to spruce up your table this Thanksgiving give these Smashed Potatoes a try.  Or really, you could add in the dill, vinegar, etc and maybe even the bacon with the left over mashed potatoes on Friday as a way to use up left overs but enjoy a slightly different flavor.  Bonus points go to this recipe in that it doesn't require a lot of ingredients and most are likely in your cupboards already.

Smashed Potatoes

Adapted from Gourmet
Serves 8 (can easily be adapted for 2)

3 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
2 to 3 Tablespoons cider vinegar
1 teaspoon sugar
2 Tablespoons chopped dill
1 to 2 Tablespoons butter
approximately 1/8 to 1/4 cup milk
Salt and pepper

Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20-25 minutes.

While potatoes are cooking, melt butter in a skillet; add 2 tablespoons cider vinegar, sugar, and 3/4 teaspoon each of salt and pepper.  Whisk together and take off the heat.

Transfer potatoes to a large bowl; if you prefer to use the water instead of milk when mixing, reserve 1/2 cup of the steaming water.  Add vinegar mixture to the potatoes and smash with a potato masher to desired texture, adding milk (or reserved water) as desired.  Stir in dill and then add remaining vinegar, salt, pepper, and butter to taste.

Note: Can be made 3 hours ahead and kept at room temperature.  Reheat, covered in a microwave or a 300 degree F oven.

Enoy!  And I hope your holiday meal planning is going smoothly!

~ Tara