- Makes: 4 Servings
- Ready In: 30 mins
- Prep Time: 10 mins
- Cook Time: 20 mins
Nothing complements the flavor of dill like potatoes. Make this yummy dish for your little ones!
Dirty Dozen Alert: Potatoes – choose Organic please
Compost your food scraps (potato peels, discarded dill sprigs, etc.)
MAKE IT FUN
Have your little one help mash the potatoes as well as help to fold in the chopped dill. If you have them help you chop the dill – I bet they will eat it!
- Calories: 187
- Fat: 2g
- Protein: 6g
- Sodium: 187mg
- Carbohydrates: 36g
- Fiber: 4g
- Sugar: 3g
Nutritional Information (per serving)
4 large russet potatoes, peeled and cubed
1 cup whole milk or rice milk
1 tablespoon salted butter
5-6 sprigs of fresh dill, whole
1 tablespoon fresh dill, chopped
1/2 teaspoon salt
Fresh ground pepper
- In a large pot, bring potatoes to a boil on medium/high heat.
- Boil until they are tender, about 20 minutes.
- While potatoes are cooking, steep the whole dill sprigs by gently warming the milk & in a small pan on low heat. Stir occasionally.
- Drain water from potatoes once they are cooked.
- Using a mixer, mix potatoes until they reach the desired texture. A potato masher can also be used. Discard the whole dill sprigs from milk and then slowly add the milk to the potatoes. Mix until milk is incorporated.
- Fold in chopped dill.