Growing up we used to go to church where they often time had a lunch afterwards in the community hall. There would be a tray of creamy dill potatoes. Potatoes, dill and sour cream are common ingredients in Ukrainian cuisine. So its no wonder that this is the base of this recipe.
The recipe is rather simple, its cooked potatoes topped with butter, sour cream and a lot of dill. I recommend not overcooking the potatoes otherwise they will turn to mush when you mix in the butter and sour cream. If you don’t have fresh dill you can use dry dill. Taste to adjust the level of dill to your liking. I like a lot of dill, but others may prefer it to be just an accent for this dish.
This is side dish can be served both hot and cold (similar to a potato salad without the egg).
Creamy Dill Potatoes
Ingredients
- 4 potatoes
- Pinch of salt
- ¼ cup sour cream
- 1 TBSP butter
- 3 TBSP dill
Instructions
- Boil a pot of water
- While waiting for the water to boil, cut the potatoes into 2-3 inch pieces and cook until the potatoes are soft.
- Drain water from the pot with potatoes remaining in the pot of potatoes
- Stir in the sour cream, butter and dill.
- Serve hot or cold
