Ingredients

The following ingredients have 5 Servings
  • 2 lbs. small potatoes
  • 2 tsp. plus 1/4 tsp. salt, divided
  • 3 Tbsp. butter
  • 1 medium onion, chopped
  • 1/2 cup whipping cream
  • 1/8 tsp. black pepper
  • 1 cup of fresh dill fronds, chopped (approx. 1 oz. package of fresh dill)

Instruction

  • Wash the potatoes and then cut any larger ones in half.
  • Put the potatoes in a medium saucepan and just cover with cold water. Add 2 teaspoons of the salt and stir.
  • Partially cover the pot and bring to a simmer over high heat.
  • Uncover and reduce heat to low. Stir.
  • Simmer the potatoes until the are fork tender, 5-8 minutes. Drain.
  • While potatoes cook, in a large skillet melt the butter over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, 3-5 minutes.
  • Add the whipping cream, the remaining 1/4 teaspoon of salt, and the pepper. Stir.
  • Increase the heat to medium and bring the cream up to a boil, stirring constantly. Reduce the heat to low and add the dill.
  • Add the drained potatoes to the skillet. Use a large spoon to turn them over in the cream sauce, coating them.
  • Gently stir them in the sauce over low heat for 1 minute. Serve.