Monday, September 15, 2008

Dilled Mashed Potatoes

We can't get enough mashed potatoes at our house. We eat them almost every Sunday with some type of roast. It really is my hubby's FAVORITE food of all time and so he gets put in charge of them--and he does a GREAT job. He loves to add things; aside from the traditional butter and milk, he'll put in cheese, cream cheese, bacon, sour cream, etc.--and lots of it! I took the reigns on the potatoes this week and loosely followed the recipe below. Let's say that I used it as a guide and then followed in my hubby's shoes and put in lots of the extra stuff! Mmmmm!

Dilled Mashed Potates
(Taste of Home's Simple & Delicious, Sept/Oct 2008)

2 pounds Yukon Gold potatoes, peeled and cubed
2/3 cup 4% cottage cheese
1/3 cup shredded cheddar cheese
2 teaspoons butter
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed

(I probably put in 4X this amount!)
1/2 teaspoon salt

Place potatoes in a large saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender; drain. Transfer to a large mixing bowl. Add the cheeses, butter, dill and salt; beat until smooth and fluffy.