This recipe has been a huge success over at Just A Pinch! It has received wonderful feedback from readers – let’s take a look at what some of them have said about it:
In fact, I have a fetish with these potatoes. I think about them everyday! LOL! I have served them 4 times so far, once with meatloaf, twice with chicken dishes, and I made a double batch for Thanksgiving! We will probably have them for Christmas as well since I have all of the ingredients on hand. We have not eaten plain mashed potatoes at all since having these. LOL!
These are sooooo good! My family called them “gourmet” potatoes. It will be hard to eat any other kind of mashed potatoes after eating these.
I’m going to have to agree with these readers… This is, by far, the best mashed potato recipe I have ever tried! I doubt I’ll be using any other recipes again!
3 lb potatoes, peeled
10 c Swanson chicken broth or boullion
15-20 baby carrots (or 4 med carrots cut into 1″ pieces)
1 medium yellow onion, peeled and quartered
1 tsp dill weed
3/4 c Daisy sour cream (start with 1/2 cup and add as needed)
3 Tbsp chopped parsley
1 tsp salt
1/4 tsp freshly ground black pepper
4 Tbsp Land O’ Lakes butter or margarine
Boil potatoes in broth for 15 mins on medium high. Add carrots and onion, keep boiling for another 20 minutes, until potatoes are tender. Drain in colander, let cool for a few minutes.
Preheat oven to 325 degrees. Grease a casserole dish with butter or spray with cooking spray.
Place the cooked vegetables in a large bowl; add dill, sour cream, parsley, butter, salt and pepper and mash until smooth and combined.
Place mashed veggies in the prepared dish, dot with an additional TBSP of butter or margarine, cover with foil and bake for at least 30 minutes. Take cover off the last 10 minutes if you want it a little browned on top.
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Quick tip: Add cooked ground meat and you’ll have a full meal!
Thank you to Just A Pinch for this delicious recipe!