These mashed potatoes are one of my favorite side dishes because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it!
Ingredients
3 lbpotatoes, peeled
10 cchicken broth or boullion
15-20baby carrots (or 4 med carrots cut into 1″ pieces)
1medium yellow onion, peeled and quartered
1 tspdill weed
3/4 csour cream (start with 1/2 cup and add as needed)
3 Tbspchopped parsley
1 tspsalt
1/4 tspfreshly ground black pepper
4 Tbspbutter or margarine
Directions
1 Boil potatoes in broth for 15 mins on medium high. Add carrots and onion and boil 20 more minutes or until potatoes are tender. Drain in colander, let cool 3 – 4 minutes.
2 Place cooked veg’s in large bowl or back into pot to mash; add dill, sour cream, parsley, butter, salt and pepper and mash again.
3 Place mashed veg’s in a greased casserole dish, dot with an additional TBSP of butter or margarine and bake (covered) @ 325 degrees for at least 30 minutes. Take cover off the last 10 minutes if you want it a little browned on top.
Can be cooked ahead and refrigerated in casserole dish, just add additional 30 mins to bake time.
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