1 and 1/2 pounds potatoes (Yukon Gold, Russet or Idaho)
1 cup light cream, half&half or milk, or any combination (for desired fat percentage) to equal one cup
1 tablespoon fresh dill or to taste
one dash salt and pepper to taste
2 tablespoons butter
2 cups panko crumbs


1.         Boil potatoes in salted water.  After fork-tender, remove and drain.

2.         Add a little at a time butter, cream or milk and mash with a potato masher (not an electric                   mixer) until you reach the desired fluffy consistency (you will want the potatoes creamy).

3.         Mix in fresh dill, salt and pepper.

4.         Roll in panko crumbs.

5.         Place on parchment paper on a cookie sheet or small muffin tins with coconut oil.

6.         Bake at 325 degrees for about 15-20 minutes, or until pleasantly browned.

It’s holiday time and you are hosting a party. As you prepare the appetizers you want to avoid at least some of the usual choices … carrot and celery sticks, fruit dips, shrimp cocktail, matchstick vegetables, etc. You might be thinking, “But I need to serve some real food!” It’s a challenging environment, this appetizer business, trying to create mini-meals that satisfy taste buds and fill you up.

Ever to the rescue, our Mystery Chef (the caped crusader of cuisine) has come up with another fabulous and very appealing appetizer – homemade tater tots for adults. Delectable balls of creamy mashed potatoes covered delicately with Panko crumbs.  So good and so easy!

The great thing about making fresh appetizers (or any other fresh dish) is your ability to control what you put into them.  The Chef’s simple potato appetizer boasts the soothing and aromatic flavor of dill, a perennial favorite.  All you have to do is whip up some creamy mashed potatoes, mix them with fresh dill, roll in panko crumbs and bake for about 15-20 minutes.  You may become an appetizer superhero, or at least serve something new and different.

Dill Mashed Potato Appetizer
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