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1
Potatoes -- Cook the potatoes in a pot of salted medium boiling water.
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2
Cook until semi-tender, but not too soft.
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3
NOTE -- we are not mashing to a smooth consistency, so I like to keep them a bit under cooked so they become a rough mash vs a creamy texture.
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4
This is just my preference, but they would work both ways.
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5
I just prefer a rough mash for this particular dish.
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6
Drain well, and let cool slightly in the pot covered while you make combine the other ingredients.
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7
Sauce -- In a large measuring cup or small bowl heat up the butter, milk, chicken broth (I start with 3/4 cup, you can always add more if you want the spuds a bit thinner texture), mustard, onion and scallions on medium heat in the microwave.
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8
You don't want it boiling just warmed up.
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9
Two (2) minutes on medium should be plenty.
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10
Finish -- Put the potatoes back on medium heat and rough mash.
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11
You can use a potato masher, fork, back of a spoon, anything you want.
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12
Then add the cheese, lemon zest, dill (start out with 1 tablespoon, you can always add more) and the warm broth mixture and mix well.
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13
If you want a creamier texture, you can add a bit more broth or milk.
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14
Also you can add more dill if you like and check for seasoning and adjust if needed.
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15
Just stir a couple of minutes on minutes to heat everything through.
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16
I love to garnish with a fresh lemon slice over the potatoes.
