Quick Dill Potatoes

These yummy potatoes are similar to mashed potatoes, but easier and, in my opinion, more flavorful. Instead of actually mashing the potatoes, you simply stir them with a little cream when they are finished cooking, and they mash right down while you are vigorously stirring. If you don’t have cream on hand, use milk with a little butter. This is a great company dish! Source: Better Homes and Gardens New Cook Book.

2-1/2 cups cubed pared potatoes (I use 5-6 small red potatoes)
2 Tbsp. finely chopped onion (or 1-1/2 tsp. dried)
1 tsp. salt
1/3 cup boiling water
1/2 cup light cream (I use 2% milk and 1 Tbsp. butter)
Dried dill weed (to taste)
Black pepper

In a saucepan with 1/3 cup boiling water, add the potatoes, onion, and salt. Cover and cook about 15 minutes.

Add light cream (or milk and butter); simmer 5 minutes, stirring occasionally (potatoes will be creamy with lumps). Sprinkle with dried dill weed and pepper to taste.

Serve immediately and enjoy!

Serves 4.

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