Potatoes are a staple in most homes and I always look for ways to make potatoes different. It’s always exciting when you can keep your recipes fresh at the dinner table and when potatoes are back in rotation you have more to look forward to than the same-old-same-old.
This is my favorite potato recipe to pair with salmon but I have also paired it with steak and it is nothing short of amazing. So how this recipe came about, I was at one of my favorite seafood restaurants many years ago and we had some smashed red potatoes and when I came home I was determined to figure it out. The restaurant stopped serving those potatoes shortly after and it was detrimental that I have something similar in my life. I have since created my own version and I can solidly say it is even better than the one I had all those years ago.
These potatoes are chunky and creamy at the same time, loaded with flavor and not as light and whippy as mashed potatoes but I promise you it’s satisfying and filling. This recipe can get pretty high on the fat content and calories with the butter, cream cheese, and half and half but it’s a great recipe to play with and alter to your liking. I don’t make this often so I usually embrace all the fatty goodness the few times I do make it.
GARLIC-DILL RED POTATOES
This recipe is going to wow a crowd and is fantastic for holiday dinners. It’s easy to make and can be whipped up a few hours in advance and kept warm in a crockpot.
Ingredients and Substitutions:
Red potatoes – Red potatoes are the signature of this dish. The skin is thin and easily edible, and when mixed into the mashed potatoes compliments the dish well. They are also a sweeter and more dense potato and less starchy than russet potatoes. Red potatoes are a must for this one.
Cream cheese – With the butter, cream cheese, and half and half, I bet you can see the calories and fat content of this recipe going up. This recipe is great to play with. I like to use whipped cream cheese for this because it is easy to work with without over-mashing the potatoes but the block works well too. You can use reduced-fat cream cheese here and it will be just as flavorful.
Butter – Real butter is my preference but so many times I have used butter alternatives like vegetable oil spread and you still get a very amazing result.
Half and Half – I like to use half and half for more creamy, rich potatoes but I have used 2% milk and it is just as good. I have also used heavy cream on occasion but it is a bit think and will still need a little milk to help whip up those potatoes.
Roasted Garlic Puree – Now I always try to make my recipes simple and with ingredients that are easy to find because we all know that sometimes dinner needs to come together quickly. But I promise that roasted garlic really is the best version of garlic to use. I have been out of roasted garlic and have used garlic powder, roasted garlic powder, as well as freshly grated garlic, and these potatoes, are still pretty incredible so don’t fear if you don’t have roasted garlic.
Dill Weed – This is a key ingredient in the flavor profile so be sure to add this one. I prefer to use fresh but dried dillweed works great but be sure to half the amount. Dried dillweed is more potent.
Salt – You may choose to salt your potatoes when you boil them, after or a little bit of both but when it comes to salt I feel like everyone is different in what they view as the perfect amount of salt. I always like to leave it up to the people who are making and eating it to decide and add salt to their own taste. So go nuts or don’t! It’s yours to decide.
I hope you all enjoy these potatoes as much as I do. Let me know what you think and what alterations and substitutions you used.
Garlic-Dill Red Potatoes
Description
A potato recipe that everyone can agree is nothing short of amazing. Whether it is just a Sunday or something special, these chunky creamy potatoes will give any mashed potato a run for their money.
Ingredients
Instructions
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Peel about half of your potatoes and leave the remainder unpeeled, then cut them into 2-inch pieces. Place in a tall pot with water and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
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Drain potatoes and return to stove on very low heat. Add cream cheese, butter, and half and half, and using a potato masher in a combination of mashing and stirring motions, gently incorporate all ingredients without completely mashing the potatoes.
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Using a spoon, add garlic, dill, and salt to taste and stir until fully incorporated.
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Transfer to a serving dish and enjoy!
Note
- Use freshly grated garlic if you don't have roasted garlic
- Whipped cream cheese is much easier to work with than the block
- You can make this a few hours ahead and keep warm in a crockpot
