Smashed Potatoes with Lemon Dill Cream Sauce

Potatoes are basically the perfect food Whether they're baked, fried, boiled, diced, sliced, mashed, hashed, or smashed, potatoes are indisputably one of the most delicious and flexible comfort foods. Their superpower lies in their ability

For the smashed potatoes:
2lbs baby potatoes (I used a tri-color potato mix but use whatever is accessible to you)
1 tbsp avocado oil
1 1/2 tsp sea salt
3 tbsp butter or ghee, melted (I use unsalted so I can control the amount of salt)
For the lemon dill cream sauce:
6 tbsp sour cream (I prefer this lactose free one, but you may use regular)
4 tbsp mayo
1 tbsp fresh dill, chopped (plus more to garnish, if desired)
1 tsp lemon zest
1/2 tsp Dijon mustard
1/4 tsp sea salt

For the smashed potatoes:
Wash the potatoes and then set them to boil over high heat in a large pot. Cook the potatoes until they are fork tender. I find in most cases that this takes around 25 minutes total from when you first set the pot to heat.
While the potatoes boil, preheat the oven to 425 degrees F (218 C). Line a large baking sheet with parchment paper or a silicone baking mat and set to the side.

next instruction :

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