Thursday, October 14, 2010

Creamy Dill Potatoes

This is the quintessential Swedish comfort food -- dilled potatoes. I fancied it up some by baking with bread crumbs but you don't have to do that if you're crunched for time or want to keep things simple. You will need:

1 lb Swedish or Russian fingerling potatoes
1/2 cup sour cream
1 cup chopped fresh dill
3 tbsp slightly salted butter
about a tsp of salt
1/4 tsp fresh ground black pepper
1/2 cup bread crumbs

Boil the potatoes until you can easily stick a fork through them, usually about 30 minutes. Drain the water off and mash them roughly with the butter, salt, dill, pepper and sour cream -- you want it to remain chunky, not like regular mashed potatoes. Preheat the oven to 375 degrees. Put the potatoes into a baking pan and top with the bread crumbs, bake for about 12 minutes or until the top begins to brown. Allow to set for about 10 minutes before serving.

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