Mashed potatoes with yogurt and dill

Ingredients:

• 1 kg Russet Burbank potatoes (about 4 medium tubers), peeled and cut into 2.5 cm pieces.
• 1 tsp coarse salt + more as needed
• 1/4 tbsp. low-fat milk
• 3/4 cup sour milk or kefir
• 2 tsp finely chopped dill
• 1 tsp finely chopped chives

Preparation:

1. In a large saucepan, combine the potatoes with 1 teaspoon of salt and cover with cold water. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain.
2. Return the potatoes to the pan. Heat the pan, shaking, over medium heat for about a minute to dry out the potatoes. Transfer the potatoes to a vegetable grinder or bowl.
3. Mash the potatoes in a bowl or through a food processor and transfer to a saucepan. Add low-fat milk, sour milk, and dill, and heat over medium heat. Season with salt and pepper to taste and serve immediately.
   
   Note
   
   Do not heat the milk and yogurt before adding them to the potatoes, otherwise they will curdle.