Last night I did something interesting with the mashed potatoes. Instead of the usual milk, I added a butter, chopped fresh dill, dried and ground garlic, and Parmesan cheese. They were the best mashed potatoes I have ever eaten, and I will be repeating this recipe. Some people may crinkle their nose at the thought of dill, garlic, and dairy together, and I admit, I had my doubts as well, but the flavors melded together really well and no one flavor was at the forefront. Lin didn’t even know there was dill in them until I told him (after he’d eaten them). Though I have to wonder what he thought those little green bits in the mashed potatoes were. There usually aren’t green bits in the potatoes. :lol:

Anyway, thought I’d pass this along. Maybe it’s something common, and I’ve never heard of it.

I boiled two fist-sized potatoes and used 3 tablespoons butter, a tablespoon of the garlic, and a tablespoon of dill. I never measure the Parmesan, but I was quite liberal with it. Probably about four tablespoons or more.