I love taking a classic dish and then changing it up just a bit, like these cream cheese dill mashed potatoes. It helps to keep things interesting and transforms boring dishes into new and exciting ones. The dill really adds a lot of freshness to a dish that is normally very cream heavy and starchy. The cream cheese gives this dish some zest and adds to the overall creaminess.
Yuli isn’t the only one who has a “secret ingredient” when it comes to mashed potatoes. My secret ingredient to making these cream cheese dill mashed potatoes is using Yukon Gold potatoes. I never realized what a huge difference it would make in flavor if I switched out the russets for the yukon potato. But once I did, I never went back! If you’re ready to change things up a bit, give these potatoes a try this Thanksgiving!
Cream Cheese Dill Mashed Potatoes
Ingredients For Cream Cheese Dill Mashed Potatoes:
3 lbs yukon gold potatoes
1/2 (8oz) package cream cheese
1 stick butter
1/3 cup cream
1/2 cup sour cream
2-3 tablespoons fresh dill, chopped
Directions Cream Cheese Dill Mashed Potatoes:
Peel and dice potatoes into approximately 1/2″ cubes and toss into a medium-size pot.
Fill pot with water so it covers the potatoes.
Cover with lid and bring to a boil. Once potatoes boil, remove the lid, add 1.5 tablespoons of kosher salt, and allow to simmer for approximately 15 minutes until you can easily slide a knife into potatoes easily and it falls apart. Remove from heat and drain water.
Place back on the still-warm stove (make sure the burner is off) and add in sliced butter, sliced cream cheese, cream, and sour cream. Cover with lid and allow to stand for 2 minutes.
Mash with a potato masher until no lumps remain. If potatoes don’t feel silky enough, add 1-2 tablespoons more cream. Finally, add in dill and give it a final stir before serving while still warm.
Serve these cream cheese dill mashed potatoes with your Thanksgiving Turkey or some crispy chicken thighs.