Name: Mashed potatoes with cucumber and sour cream
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: ¾ cup sour cream; 4 tablespoons butter; 3 tablespoons chopped dill; 1 pound cucumbers (1 large English cucumber or 2 or 3 smaller cucumbers); Salt and freshly ground black pepper; 1 pound Yukon Gold or other all-purpose potatoes, peeled and cut into large chunks

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is a bigger dish, with more volume than the others; it could be stretched to serve six. Be generous with the salt—the cucumbers need it. These would make a wonderful bed for the Slow-Cooked Salmon with Parsley and Capers.

Ingredients

1 pound Yukon Gold or other all-purpose potatoes, peeled and cut into large chunks
Salt and freshly ground black pepper

Side dish
Gluten-free
Vegetarian

Method

Put the potatoes in salted water to cover and bring to a boil; adjust the heat so that the water bubbles, but not too rapidly, and cook until the potatoes are tender but not mushy, about 20 minutes.
Meanwhile, peel the cucumbers, then cut them in half the long way; scoop the seeds out with a spoon and discard them. Chop the cucumbers into ½-inch cubes. Blanch them

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