# What You'll Need:
→ Potatoes
01 - 3.3 lbs 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 dill pickles, finely chopped
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
# Steps to Follow:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish.
02 - Place potatoes in a large pot with cold water and 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until fork-tender, 15–18 minutes. Drain thoroughly.
03 - Return potatoes to the pot. Add butter and mash until smooth.
04 - Stir in milk, sour cream, eggs, chopped dill pickles, pickle brine, fresh dill, spring onions, garlic powder, and black pepper until creamy and well combined.
05 - Transfer the mixture to the prepared baking dish and smooth the surface.
06 - Evenly sprinkle shredded cheddar cheese over the top and drizzle with melted butter.
07 - Bake for 25–30 minutes until the top is golden and bubbling.
08 - Remove from oven and let rest for 5 minutes. Garnish with extra fresh dill before serving warm.
