Fresh heaps of potatoes are rolling in from the fields around here so what better time to wake up your ordinary mash with some bold flavours, namely cider vinegar and fresh dill just as the summer herbs are finishing. Anyone can love whipped potatoes with heaps of cream and butter mixed in – I certainly do – but when you want a change from ordinary this combination works just as well in mash as it does on potato chips (crisps). I add only a touch of butter, cream, and garlic so the tart character comes crashing through the potato front door.
I want texture in this mash and gain nothing from peeling the potatoes beforehand. Leave the skins on for character not to mention extra vitamins and minerals according to the experts in lab coats. I also use manual mashing here rather than my usual creaming or whipping because these are rough and tumble potatoes that can stand up to anything else roasted or grilled you put on the plate. This all adds up to ready-to-eat in under fifteen minutes with only one pan to clean. Perfect if you’re still moaning about not having enough time to cook on a weeknight.
Don’t even think about making these with dried dill. It has uses elsewhere but not in these potatoes. Get yourself fresh herbs. Better yet, start a garden.
Fresh Dill & Vinegar Mash
As you can tell there’s lots of flexibility in the amounts to dial in exactly the flavour you’re looking for here. If you’re avoiding dairy for some whacky reason, a small measure of oil can be swapped in as could decent vegetable stock or some of the starchy potato cooking water to get just the right amount of creaminess on the plate.
750 g white or yellow potatoes (e.g. Maris Piper, Russet, Yukon Gold)
2 cloves fresh garlic, peeled
2 – 4 tablespoons fresh dill, minced
3 – 6 teaspoons apple cider vinegar
2 – 4 tablespoons butter (or substitute good olive oil)
up to 70 ml (1/4 cup) milk or half cream (or substitute stock / starchy cooking water)
sea salt to taste
freshly ground black peppercorn to taste
Yield: 3 – 4 servings as a side dish. Recipe easily scales up as needed.
Slice the well-washed potatoes, skin on, into quarter-inch slices. Cover with water and boil just until tender, 8 – 12 minutes, adding the whole garlic cloves to the boiling pot in the last minute. Drain well. Remove the garlic cloves and crush separately before returning to the potatoes with the remaining ingredients. Use a manual masher to achieve your desired consistency. Serve immediately while still hot.
