Creamy Dill Potatoes

Creamy Dill Potatoes
(Michelle Brazeau)


4 cups baby potatoes
1 1/2 tbsp unsalted butter
1/2 cup whipping cream
1/8 cup finely diced scallions
2 tbsp finely chopped fresh dill
Salt and pepper to taste


  1. Boil potatoes until just done. You don’t want to overcook them, because you will be simmering them in the cream until the cream thickens and reduces.
  2. Drain the potatoes, and return them to their pot.
  3. Add butter to pot, and turn element back on over medium-low heat.
  4. Add whipping cream. Once it begins to boil, reduce to lowest temp and allow to simmer, stirring potatoes occasionally, until it reduces and gets thick.
  5. Remove from heat, and add scallions and dill.
  6. Add salt and pepper to taste. Stir well.

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