On the Side #31: Creamy Mashed Potatoes

Turn regular mashed potatoes in to something amazing by adding some Pollen Ranch Dill Pollen! 

Creamy Mashed Potatoes Thumbnail 2-Thumbnail.jpg
  • 4 lb. Yukon gold potatoes, peeled and cubed
  • 1/4 cup butter
  • 2/3 cup heavy cream
  • 1 T. Pollen Ranch Dill Pollen
  • salt and pepper to taste

1. Place the potatoes in a saucepan and cover with cold water. Bring to a boil, and reduce to a simmer. Simmer until potatoes are easily pierced with a fork, about 15 to 20 minutes.

2. While potatoes are simmering, add butter, cream and Pollen Ranch Dill Pollen in a small saucepan. Heat over low heat until the butter melts; set aside.

3. When potatoes are tender, drain the water off, then place potatoes in a large bowl. Add the cream mixture and mash until combined. Season with salt and pepper to taste.

Note: You can keep the potatoes warm for up to 1 hour by covering the bowl with foil and placing over a pan of simmering hot water.

Recipe by Pollen Ranch

Download pdf recipe for: Creamy Mashed Potatoes

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