# What You’ll Need:
→ Potatoes
01 - 3.3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 1 tablespoon salt for boiling water
→ Dairy & Eggs
03 - 4 tablespoons unsalted butter
04 - 1/2 cup whole milk
05 - 1/2 cup sour cream
06 - 2 large eggs
→ Pickles & Flavorings
07 - 3/4 cup finely chopped dill pickles
08 - 2 tablespoons pickle brine
09 - 2 tablespoons fresh dill, chopped
10 - 2 spring onions, thinly sliced
11 - 1 teaspoon garlic powder
12 - 1/2 teaspoon black pepper
→ Topping
13 - 3/4 cup shredded cheddar cheese
14 - 2 tablespoons unsalted butter, melted
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish.
02 - Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer for 15–18 minutes until fork-tender. Drain thoroughly.
03 - Return potatoes to pot, add butter, and mash until smooth.
04 - Stir in milk, sour cream, eggs, dill pickles, pickle brine, fresh dill, spring onions, garlic powder, and black pepper until mixture is creamy and homogenous.
05 - Transfer potato mixture to prepared baking dish and smooth the surface evenly.
06 - Sprinkle shredded cheddar cheese evenly over the top and drizzle with melted butter.
07 - Bake for 25 to 30 minutes until top is golden brown and bubbling.
08 - Remove from oven, let rest for 5 minutes. Garnish with additional fresh dill and serve warm.
