Recipe by NICK SUHADOLNIK
This dish goes so well with my "Standing Rib Roast in Rock Salt" (or any roast beef, pork, or lamb) recipe because it doesn't need any gravy to go with it, and the flavors are very complimentary. It came from my mother's Better Homes and Garden cookbook, except that I "kicked it up another notch" by including the garlic.
Top Review by Geema
I made a couple of changes in this recipe that turned it into a 5 star! I decided that the potatoes were too soupy because of the water. I cooked the onions,garlic and the potatoes in 1 Tbsp. olive oil and 1 Tbsp. butter until the garlic was really softened and the potatoes getting just a little brown. Then I added half and half, covered the pan and cooked it for about 20 minutes. I used a non stick pan, which makes a big difference. Instead of dill, I tossed in fresh, chopped rosemary. We love it and I'll make this easy, delicious dish again.
- 4 cups peeled and cubed potatoes
- 1⁄2 medium yellow onion, finely chopped
- 4 -6 cloves garlic, minced
- 1 teaspoon salt
- 3⁄4 cup light cream
- dried dill
Directions See How It's Made
- Add cubed potatoes, onion, garlic, and salt to 3/4 cup boiling water.
- Cover and cook about 15 minutes.
- Reduce heat to a simmer and add light cream.
- Continue simmering for about 5 minutes, stirring occasionally.
- Remove from heat, sprinkle with dried dillweed and pepper.