I sometimes eat mashed potatoes as a light main meal along with some fresh salad, and this one has proved excellent in this combination as well.
And what makes this recipe different from the classic mashed potatoes? Basically, there are two things on the list.
First, the Tangy Mashed Potatoes are way thicker than the "regular" one made with milk and butter, at least those I make. But this doesn't mean they're less creamier.
Second, as the name says, they have a tangy flavor due to one of the main ingredients. Namely, this recipe uses sour cream instead of milk to tie the ingredients.
I could also add that those are more seasoned, but this is actually a matter of taste...
So, here's what you'll need:
- 4 medium-sized potatoes
- 2 tablespoons sour cream
- 2 tablespoons butter
- 1 teaspoon dried dill
- to taste salt and pepper
- Peel the potatoes and cover them with some cold water. Add 1 teaspoon of salt and simmer until potatoes are completely soft and tender. Drain and mash them.
You can also dice them first if you need them to be cooked sooner, or cook them with the skin on and peel them when done if you prefer it that way.
2. Now, stir in butter into hot mashed potatoes until it's fully melted.
3. Add sour cream and combine until homogenized. You can increase the sour cream quantity if you want to make the purée even more creamier, but note that this will increase significantly its sharpness as well. |
|