Mom’s “Dill-Cheese Potatoes” (Creamy Cheesy Dill Potatoes)

A version of this dish has made its way into many family gatherings and dinnertime for as long as I can remember. I’ll admit that Mom’s version is a little different, though many of the ingredients were easily altered to make something same for everyone in our family to eat. The key here is to ensure your potatoes are super smooth—if you have a potato ricer, you’ll want to use it. Without one, I rely on some meticulous mashing skills.

Mom's 'Dill-Cheese Potatoes' aka Creamy Cheesy Dill Potatoes

3 pounds (1.4kg) white-flesh potatoes, peeled and cut into large pieces
1 large russet potato, peeled and cut into large pieces
3 cups unsweetened fatty nondairy milk, such as almond or coconut beverage (not canned), divided
1/2 cup large flaked nutritional yeast
3 tablespoons roasted tahini paste
3/4 teaspoon brown mustard
1/4 cup fresh dill, minced or 4 teaspoons dried dill
6 scallions, finely chopped (greens from all 6, whites from 3)
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

Cover the potatoes in cold water and refrigerate overnight. Rinse well. Put the potatoes in a large pot, cover with cold water and bring to a boil over medium-high heat. Reduce heat to medium-low—enough to maintain a rolling boil. Cool until softened, about 25 minutes.

While the potatoes are cooking, put the 2 cups of the nondairy milk and 2 tablespoons of the vinegar large measuring cup. Let stand about 5 minutes until curdled. Using a cheesecloth or coffee filter, strain the mixture until there is about 1 cup of curds remaining. Discard the drained liquid. Put the curds, nutritional yeast, tahini, and mustard  in a food processor. Process to combine. Pour the mixture, along with 3/4 cup of the remaining nondairy milk. Bring to low heat and cook until warmed through, then remove from the burner.

When the potatoes are nearly finished, preheat the oven to 350 degrees F. Lightly oil a 1 1/2 to 2 quart casserole dish.

Drain the potatoes and put them back in the pot. Mash well. Scrape the mixture into the bowl of a stand mixer or a large mixing bowl. Turn the mixer to the lowest setting and slowly pour the nondairy milk mixture into the bowl, letting beat until smooth and creamy. Stir in the scallions, dill, remaining cider vinegar, and season with salt and pepper to taste, adding the remaining nondairy milk if needed.

Scrape the mixture into the prepared dish. Bake for 22 to 26 minutes, until heated through and the top starts to turn golden. Serve warm.


Crispy Roasted Potatoes with Garlic Scapes

An easy summery side dish, garlic scapes add a mild garlic flavor to crispy twice-cooked potatoes accented by fresh oregano and thyme. When garlic scapes are young and tender, they can be used like green onions, but mature scapes should be cooked to bring in the tenderness.

On the potato front — these are my absolute favourite way to make them. Twice cooked and crispy edges with creamy insides, you’ll never want them any other way again.


Crispy Roasted Potatoes with Garlic Scapes

1 pound small creamy flesh potatoes
1/4 cup (60mL) extra-virgin olive oil, divided
5 sprigs fresh oregano
5 sprigs fresh thyme
Sea or Himalayan salt to taste
Freshly ground pepper to taste
10 to 15 garlic scapes, cut into 2-inch pieces

Preheat the oven to 425F. Line a baking sheet with aluminum foil. Bring a large saucepan filled with water to a boil. Add a generous pinch of salt and the potatoes, cooking about 12 to 15 minutes, until just tender (not cooked-through). Drain well.

Transfer the potatoes to the baking sheet. Using your palm, smash the potatoes to about 1 1/2-inches thick. (If the potatoes are too hot, put a folded paper towel between your palm and the potato). Toss with 3 tablespoons of the oil, and sprinkle with the oregano, thyme, salt, and pepper. Bake for 45 to 60 minutes until golden and crispy, flipping after about 35 minutes.

Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the scapes and cook until lightly browned and tender, about 6 to 10 minutes. When the potatoes are finished, toss all ingredients together. Add additional salt, pepper, and herbs if desired. Serve warm.


Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

When my CSA vegetable box overflows with potatoes and Brussels sprouts during the winter, a version of this recipe is what ends up being for dinner. I love making it a full meal by tossing smoked tofu with the veggies before roasting, or keep it soy-free and add some chickpeas.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

The words “salad” and “winter” don’t always jive when you’re trying to ward off the cold weather, but the roasted vegetables keep me feeling toasty. And when it’s paired with a creamy tahini dressing, I’m definitely not going to turn it down. This recipe highlights both, along with So Delicious Unsweetened Coconut Milk Beverage—a staple in my kitchen for adding creaminess to just about anything.

My friends at So Delicious Dairy-Free are compiling their favourite creamy salads and creamy salad dressings, and they asked me to contribute to the mix. My arm doesn’t need to be twisted, especially for something I’d be making for dinner anyway! If you need some more inspiration for that winter salad bowl, I encourage you to head on over to their collection and start bookmarking your favourites.

But before you do, I say, get started on this one—I think you’ll find it… ahem… so delicious.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

  • Servings: about 6 servings
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3 tablespoons extra-virgin olive oil
1 teaspoon brown mustard
Sea or Himalayan salt to taste
Freshly ground black pepper to taste
3 pounds small red potatoes, cut into 1-inch pieces
1 ½ pounds Brussels sprouts, trimmed (see Note)
1 large red onion, thinly sliced
1 large carrot, shredded
1/4 cup So Delicious Dairy Free Unsweetened Coconut Beverage
3 tablespoons roasted tahini paste
1 1/2 tablespoons cider vinegar
1 tablespoon lemon juice
4 teaspoons capers, drained and chopped
1 garlic clove, minced
Baby spinach, for serving

Preheat the oven to 425 degrees F. Put the olive oil, mustard, a dash of salt, and some ground pepper in a small bowl. Whisk to combine. Put the potatoes in a large bowl. Add about three-quarters of the oil mixture. Mix until coated. Spread the potatoes on a large baking sheet in a single layer. Bake for 25 minutes.

While the potatoes are in the oven, put the Brussels sprouts and onions in the large bowl. Add the remaining oil mixture, mixing until coated. Once the 25 minutes have passed, stir the potatoes, then add the Brussels sprouts mixture to the pan (if you don’t have room, you can use two pans, side-by-side, in the oven). Bake for another 15 to 20 minutes, until the potatoes are tender, and the sprouts and onions are cooked through and starting to brown. Transfer the mixture to a large bowl. Stir in the carrots.

In a large glass measuring cup or small bowl, whisk together the nondairy milk, tahini, cider vinegar, lemon juice, capers, and garlic. Add salt and pepper to taste. Depending on the consistency of the tahini, you may need to add additional nondairy milk, however, the final mixture should be thick. Pour the mixture into the potato mixture. Stir to combine. Serve warm or at room temperature over baby spinach.

Note: My Brussels sprouts come from my CSA share, and their fresh-picked local goodness makes them much more tender than the imported stuff from the store. I kept them whole for this recipe, but if you have large or very dense sprouts, you’ll want to slice them in half first.

(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)