Saturday, August 27, 2005

new creamed potatoes with baby dill

New creamed potatoes with baby dill
1 ½ lb new baby potatoes
1 tbs butter
1/3 cup sour cream
1 tbs chopped, fresh baby dill

Gently scrub or rinse potatoes and place in a large pot. Cover with cool water and add a tbs of salt for cooking. Bring to a boil over high heat, then reduce to med-high. Cook until potatoes are easily pierced by the tip of a sharp knife. Drain potatoes and replace them to the still-warm pot (place back over element that’s been turned off if necessary). Add butter and stir gently with a wooden spoon until the butter is melted and has coated the potatoes. Add sour cream and stir to coat. Stir in dill, salt and pepper and serve.

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