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Lunch recipe · from the recipe book

Lemony Smashed-Mash Yukon-Style Potatoes with Dill

Creamy, buttery mashed russets brightened with lemon zest and juice, tangy Greek yogurt and fresh dill.

Lemony Smashed-Mash Yukon-Style Potatoes with Dill

Ingredients

  • 3½ medium700 gRusset potatoespeeled and cut into 2-inch chunks
  • 6⅓ cups1,500 gWater
  • ¾ tsp4 gSalt
  • 2 tbsp28 gUnsalted butter
  • 2 cloves6 gGarlicminced
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅓ cup (80 ml)80 gMilk, 2%warmed
  • 2 tsp4 gLemon zest
  • 1½ tbsp20 gLemon juice
  • ⅔ cup sprigs6 gFresh dillchopped
  • 1 medium15 gGreen onionsthinly sliced
  • ½ tsp1 gBlack pepper

Steps

  1. Peel the potatoes and cut them into chunks; mince the garlic, chop the dill and slice the green onion before you start cooking.
  2. Put the potatoes in a large pot with the water and half of the salt. Bring to a boil, then simmer 15 to 18 minutes until a knife slides through easily.
  3. Drain the potatoes well, return them to the empty pot over low heat and stir 1 minute to dry them; move them to a bowl.
  4. In the same pot, melt the butter over low heat, add the garlic and cook 1 minute until fragrant without browning.
  5. Return the potatoes to the pot and mash them into the garlic butter until mostly smooth.
  6. Stir in the warm milk, then the Greek yogurt, off the heat, until creamy.
  7. Fold in the lemon zest, lemon juice, the remaining half of the salt and the black pepper.
  8. Stir in most of the dill, then top with the green onion and the last of the dill and serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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