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.

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.