Dill Potatoes

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.