Ingredients
Units
Scale
- 4 russet potatoes, scrubbed clean, diced
- 1 dried bay leaf
- 2 tablespoons unsalted butter
- 1 1/4 cup buttermilk
- 1 tablespoon prepared horseradish
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 cup chopped dill
Instructions
- Place diced potatoes in a large pot and cover with cold water by a few inches. Add bay leaf and a pinch of salt. Place on stovetop over high heat. Once the water boils, reduce heat and simmer until potatoes are tender when pierced with a knife, about 15 minutes, depending how large your potato pieces are.
- Drain potatoes and add butter, buttermilk, horseradish, salt and pepper. Using a potato masher, smash the potatoes in the pot until they’re as smooth as you like them and all the ingredients are mixed in. Stir in dill.
Notes
Make sure you cut your potatoes into consistently-sized pieces to ensure even cooking. The smaller the dice, the more quickly they’ll cook.
