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Ingredients
- 8 whole Young Potatoes
- 1/4 cups Butter
- 1/2 bulbs Onion
- 1 bunch Fresh Dill
- 1-1/2 cup Whipping Cream
Method
- Peel and cut potatoes lengthwise into quarters. Fill pot with water and rinse potatoes. This gets rid of any extra starch. Drain and salt the potatoes. Eyeball it-be generous but not TOO generous. Fill pot again with water and bring to a boil until potatoes are fork tender.
- While potatoes are boiling, place butter in a nonstick skillet and melt. Chop onion and saute with butter until tender. Toss in fresh dill with onions and butter. Stir in whipping cream and bring the whole mixture to a boil. Remove from heat and let stand until your potatoes are done.
- Strain your potatoes and place back in the pot. Mix the creamy dill, onion, and butter mixture with the potatoes.
- Place back on the stove on medium-low heat for another few minutes to thicken, then serve.
- Please note that the quantities in this recipe are simply eyeballed to personal preference. This particular batch made enough to serve at least 6 people.
