The change of season has me yearning for the comforting
dishes that cool temperatures bring:
braises, stews, soups, and root vegetables. This week, in honor of autumn, I whipped out
one of our favorite potato recipes – Creamy Garlic-Dill Smashed Potatoes. My husband starts to drool at the mere
mention of them. This dish is a
perennial go-to that accompanies almost any main course. For this go around, I served it with
pan-fried flounder filets, ginger-pear chutney, and sautéed summer squash. These potatoes are simple to make and oh so
delicious to eat! Happy Fall!!
Creamy Garlic-Dill Smashed Potatoes
Serves 4, but the recipe easily multiplies for a crowd
1.5 lbs. organic yellow/golden potatoes
3 T. organic sour cream
3 T. organic butter
Garlic Powder, to taste (start with ½ tsp.)
1 tsp. Dried Dill
Salt & Pepper to taste
1. In a medium pot, bring salted water to boil.
2. After scrubbing your potatoes, cut them into uniform
bite-sized pieces leaving the skins on.
3. Boil potatoes until fork-tender. Drain in a colander.
4. Meanwhile, in the same pot (but off heat), add the sour
cream and butter. Stir until melted and
mixed.
5. Add potatoes, stirring gently with a wooden spoon to coat
them.
6. Add dill and garlic powder.
Stir gently to incorporate.
Adjust seasonings to taste.
7. Salt & Pepper to taste
You’re right; I never actually “smashed” the potatoes. Between the hot potato starch and luscious additions,
there’s no need! The light stirring will
render the potatoes both delightfully chunky with a creamy finish. The skins (which harbor a solid component of
the potato’s vitamin & mineral content) will be enfolded in the tasty
mixture. Besides making your tongue
explode with rich tanginess, the sour cream and butter aid the body’s ability
to digest the fiber content in the meal.
Who knew health could be so delicious?!
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