- 4 lbs red potatoes, cubed
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup buttermilk
- 3 tbsp butter
- 3/4 tsp salt
- 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1/4 tsp dried dill
Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, cover, and simmer 20 minutes or until tender. Drain and return to pan.
Add remaining ingredients to pan. Mash with a potato masher to desired consistency.
12 servings