I love the tang of buttermilk, I love the zip of horseradish, and Dill is quickly becoming my favourite herb. So why not put them all together?
I was making some sticky dry garlic ribs and didn’t have a side planned so I used the opportunity to be creative. I would normally serve these with something beefy to compliment the horseradish but they held up well to the pork ribs.
You Will Need
- 4 cups peeled and quartered yukon gold potatoes
- 1 tbsp fresh dill, chopped
- 1/2 cup buttermilk
- 2 tbsp butter
- 2 tbsp prepared horseradish
- 1/4 tsp salt
Boil the potatoes in generously salted water until tender. Drain well. Add butter, salt and buttermilk and mash. I do this by hand, but feel free to cream them with electric beaters if desired. Add the dill and horseradish and mix well. Serve immediately.