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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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When you want to impress dinner guests with a splendid dish, these eye-catching potatoes from our Test Kitchen fill the bill. The appealing flavor of dill really shines through. Ingredients:
9 medium baking potatoes (about 3 pounds), peeled and quartered |
3 eggs |
3/4 cup butter, softened, divided |
2 tablespoons snipped fresh dill or 2 teaspoons dill weed |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
3 to 6 tablespoons milk |
Directions:
1. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain.
2. In a large bowl, mash potatoes. Beat in the eggs, 6 tablespoons of butter, dill, salt, pepper and enough milk to achieve a light fluffy consistency.
3. Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into 12 mounds on two greased baking sheets. Melt remaining butter; drizzle over potatoes. Bake at 400° for 20 minutes or until golden brown. Yield: 12 servings.
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