Creamy Dill Potatoes

The perfect dish paired with almost every kind of meat, and definitely salmon! 

This creamy potato dish is one of my favorites. My grandma used to make creamy dill potatoes fresh from her garden when we would go and visit. Not everyone is able to have garden fresh potatoes year-round but at least you can have fresh dill year-round in your NuGarden. 

I prefer to use baby potatoes for convenience. They are small enough that they will cook fast, and are similar in size that you won't need to cut them up. However you can use large peeled and cut up potatoes.

Ingredients

Serves 2-4

750g Potatoes

1 Tbsp Butter

1 Tsp Garlic

1 Tbsp Flour

2/3 Cup of Half & half cream

1/3 Cup of Fresh chopped dill

Salt & pepper to taste

1. In a medium pot, boil potatoes until tender. Strain from water and place the pot back on the heat for 2 to 3 minutes to remove additional moisture from the potatoes. Set potatoes aside in a bowl.

2. In the pot melt butter with garlic. Set heat to medium, add cream and flour. Whisk while the sauce is thickening to avoid getting clumps. Season with salt and pepper.

3. Pour cream sauce over potatoes and mix. Add chopped dill, mix to combine and serve while warm.