Creamed Potatoes

By brendaz

Richer than a scalloped potato, these potatoes are cubed and simmered on the stovetop with heavy cream. Delicious!

Ingredients

• 2 lbs baby potatoes
• 1/4 cup butter
• 1 medium yellow onion
• 2 cups heavy cream
• 1-2 Tbsp fresh or frozen dill weed
• salt and pepper

Preparation

Step 1

Peel a strip off of each baby potato, leaving most of the skin intact (this is just for visual appeal- you can leave the skin on or peel the potatoes completely if you choose). If the potatoes are small, cut them in half; if they are larger, cut them into quarters. Place the potatoes into a pot and cover with water. Bring to a boil and cook potatoes until just fork-tender, try not to overcook. Drain.

Meanwhile, saute the onion in the butter just until the onion is soft. Pour in the heavy cream and bring to a simmer. Add salt, pepper and dill weed to taste. Add the cooked potatoes and return to a simmer. Cook until the cream has thickened and the potatoes are hot.

For more recipes and instruction, visit my blog Apron Strings and Tasty Things at www.foodandfact.com