This quick and easy side dish is kid-friendly and wonderful for company dinners, holidays or on your regular meal menu. The seasonings are what make this dish special. Gluten free.
6-8mediumRusset potatoespeeled, or use Yukon gold or red potatoes
4tbsp.unsalted butterdivided use
1/3 to 1/2cup2% milkas needed
1/2tsp.garlic saltor more as desied
1/2tsp.ground black pepperor more as desired
1/2tsp.paprikaor more as desired
1/2tsp.dill weedor more as desired
1/2tsp.dried parsleyor more as desired
1/2tsp.dried chivesor more as desired
Instructions
Peel potatoes and cut in chunks.
Place in a large stock pot filled with water.
Boil until potatoes are fork tender—about 15 minutes.
Drain potatoes in colander; put potatoes back in stock pot.
Add 2 tablespoons butter and mash potatoes with a potato masher.
Stir in milk, as needed to make potatoes creamy, but NOT soupy.
Grease a 2-qt. casserole dish.
Spread mashed potatoes in dish.
Cut slivers of butter from the remaining 2 tablespoons butter and spread over top of mashed potatoes.
Sprinkle seasonings generously over top of potatoes.
Bake at 350° for about 5-10 minutes, until butter melts and casserole is hot.
Notes
NOTE: I give the ingredients above as a base line to start. For these pictures, I used 8 pounds of unpeeled red potatoes, 1 stick (8 tbsp. unsalted butter) and about ½ cup 2% milk to make the mashed potato base. I made two layers of mashed potatoes. Each layer was topped with butter, garlic salt, paprika, dill weed, pepper, parsley and chives. I used 4 tbsp. butter to layer on top of the potatoes (two tablespoons on top of each layer). I sprinkled the seasonings lightly over each layer.NOTE: Your preparation time will be cut in half when using red potatoes since you only have to wash them, not peel them.