Dilly Mashed Potatoes

Who doesn’t like mashed potatoes? I like this recipe because it uses dill which we have plenty of during CSA!

Yield: 6 servings

Ingredients
5 large potatoes, chopped
4 large carrots, thinly sliced (you can just use potatoes)
2 T. butter
1/4 cup green onions, thinly sliced
1 1/2 T. fresh dill, chopped
1/2 cup plain yogurt or sour cream
1/2 salt
1/4 t. pepper
1/2 cup cheddar cheese, shredded (optional)

Preparation 
Boil together the potatoes and carrots until soft. Drain, mash, and set aside.

Melt butter in frypan and lightly sauté the onions and the dill. Add to potatoes.

Stir in the yogurt or sour cream, salt and pepper. Mix well.

If you are adding the cheese, transfer the mashed potatoes to casserole dish and sprinkle the cheese on top and bake uncovered at 350F for 30 minutes.

​You can also freeze the mashed potatoes before baking them. If you are baking them from frozen, bake for 1 hour covered, then 20 minutes uncovered.