Cuisine: The Polish Palate
•
Course: Side Dishes Potatoes & Grains
•
Diet: Vegetarian, Gluten-Free

Tłuczone Ziemniaki z Koperkiem i Masłem (Traditional Polish Dill Mashed Potatoes)

Fluffy, buttery mashed potatoes heavily speckled with fresh dill, exactly as a Polish babcia would make them.
Prep time 10m
Temp 100°C (212°F)
Cook time 35m
Rest time 2m
Total 47m
Yield 4
Per serving:
386 kcal
45g Carbs
6g Protein
21g Fat
By Adam Dworak

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Ingredients

  • 1000 g
    Floury Potatoes
    Floury Potatoes
  • 1500 ml
    Water
    Water
  • 100 g
    Unsalted Butter
    Unsalted Butter
  • 100 ml
    Milk
    Milk
  • 30 g
    Fresh Dill
    Fresh Dill
  • 25 g
    Salt
    Salt

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Kitchen Kit

  • Large Pot
  • Peeler
  • Potato Masher
  • Wooden Spoon
Person stirring a pot of mashed potatoes with a wooden spoon on a table with food and drinks.

Method

  1. Peel the potatoes and chop them into even, golf-ball-sized chunks. Tip them into a large, heavy-bottomed pot.
  2. Pour over the water, ensuring the potatoes are well submerged. Add 20.0g of the salt here—this is your chance to season the potato from the inside out. Bring to a rolling boil over a high heat (factor in about 15 minutes for the 1.5L of water to heat up and reach a boil), then drop the heat to medium and simmer for roughly 20 minutes until a knife slides through the largest chunk with zero resistance.
  3. Drain the potatoes in a colander, then tip them straight back into the hot, dry pot. Chuck it back onto the residual heat of the turned-off hob for a couple of minutes to steam dry. You want the edges looking a bit chalky and fluffed up.
  4. Bash the potatoes thoroughly using a sturdy masher. Do not use a blender or food processor unless you want wallpaper paste.
  5. Chuck in the unsalted butter, the whole milk, and the finely chopped fresh dill. Fold everything together with a wooden spoon until the butter melts and the mash is rich, fluffy, and green-flecked.
  6. Taste, and beat in the remaining 5.0g of salt if the dish needs waking up. Serve immediately while steaming hot.
Chef's Note & Storage
Fridge for up to 3 days in an airtight container. Reheat gently in a pan over low heat with a splash of milk and an extra knob of butter to restore the fluffy texture.
Bowl of mashed potatoes with a pat of butter on a dining table.

A Proper Polish Mash

Tłuczone ziemniaki z koperkiem i masłem isn't merely a side dish; it is a pillar of Polish comfort. You'll find it alongside crispy schabowy (pork cutlets) or forming the sturdy foundation of a rich, creamy mushroom sauce. It is unapologetically simple, relying entirely on the quality of your potatoes, a generous hand with the butter, and the aromatic, grassy punch of fresh dill. A watery, anaemic mash is a culinary sin. We want fluff, we want richness, and we want enough dill to turn the whole affair vibrantly speckled.

CHEF'S SECRET: Let them steam dry. After draining your boiled potatoes, tip them back into the hot, dry pot and set them over the residual heat of your hob for two minutes. This evaporates the excess water, ensuring the potatoes drink up the fat rather than turning into a watery, gluey sludge.

❖

The Dill Factor

Do not substitute dried dill here. The entire soul of this dish lives in the volatile oils of the fresh herb. You want the delicate, feathery fronds, finely chopped and folded through at the very last second so the heat of the butter gently warms them without dulling their bright, anise-like flavour. It cuts straight through the heavy dairy and elevates a humble root vegetable into something spectacular.

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Cook’s Notes & Discussion

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Tłuczone Ziemniaki z Koperkiem i Masłem (Traditional Polish Dill Mashed Potatoes)
Cuisine:The Polish Palate
Course:Side Dishes, Potatoes & Grains
Diet:Vegetarian, Gluten-Free

Tłuczone Ziemniaki z Koperkiem i Masłem (Traditional Polish Dill Mashed Potatoes)

By Adam Dworak

Fluffy, buttery mashed potatoes heavily speckled with fresh dill, exactly as a Polish babcia would make them.

Prep 10m
Temp 100°C
Cook 35m
Rest 2m
Total 47m
Yield 4
Person stirring a pot of mashed potatoes with a wooden spoon on a table with food and drinks.

Kitchen Kit

  • •Large Pot
  • •Peeler
  • •Potato Masher
  • •Wooden Spoon
Per serving:
386 kcal
45g Carbs
6g Protein
21g Fat

Ingredients

  • 1000 g Floury Potatoes
  • 1500 ml Water
  • 100 g Unsalted Butter
  • 100 ml Milk
  • 30 g Fresh Dill
  • 25 g Salt

Method

Step-by-step instructions.

Chef's Note:
Fridge for up to 3 days in an airtight container. Reheat gently in a pan over low heat with a splash of milk and an extra knob of butter to restore the fluffy texture.
Bowl of mashed potatoes with a pat of butter on a dining table.
  1. Peel the potatoes and chop them into even, golf-ball-sized chunks. Tip them into a large, heavy-bottomed pot.
  2. Pour over the water, ensuring the potatoes are well submerged. Add 20.0g of the salt here—this is your chance to season the potato from the inside out. Bring to a rolling boil over a high heat (factor in about 15 minutes for the 1.5L of water to heat up and reach a boil), then drop the heat to medium and simmer for roughly 20 minutes until a knife slides through the largest chunk with zero resistance.
  3. Drain the potatoes in a colander, then tip them straight back into the hot, dry pot. Chuck it back onto the residual heat of the turned-off hob for a couple of minutes to steam dry. You want the edges looking a bit chalky and fluffed up.
  4. Bash the potatoes thoroughly using a sturdy masher. Do not use a blender or food processor unless you want wallpaper paste.
  5. Chuck in the unsalted butter, the whole milk, and the finely chopped fresh dill. Fold everything together with a wooden spoon until the butter melts and the mash is rich, fluffy, and green-flecked.
  6. Taste, and beat in the remaining 5.0g of salt if the dish needs waking up. Serve immediately while steaming hot.

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A Proper Polish Mash

Tłuczone ziemniaki z koperkiem i masłem isn't merely a side dish; it is a pillar of Polish comfort. You'll find it alongside crispy schabowy (pork cutlets) or forming the sturdy foundation of a rich, creamy mushroom sauce. It is unapologetically simple, relying entirely on the quality of your potatoes, a generous hand with the butter, and the aromatic, grassy punch of fresh dill. A watery, anaemic mash is a culinary sin. We want fluff, we want richness, and we want enough dill to turn the whole affair vibrantly speckled.

CHEF'S SECRET: Let them steam dry. After draining your boiled potatoes, tip them back into the hot, dry pot and set them over the residual heat of your hob for two minutes. This evaporates the excess water, ensuring the potatoes drink up the fat rather than turning into a watery, gluey sludge.

❖

The Dill Factor

Do not substitute dried dill here. The entire soul of this dish lives in the volatile oils of the fresh herb. You want the delicate, feathery fronds, finely chopped and folded through at the very last second so the heat of the butter gently warms them without dulling their bright, anise-like flavour. It cuts straight through the heavy dairy and elevates a humble root vegetable into something spectacular.