Creamed Dill Potatoes Recipes

Steps:

• With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Steps:

• Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
• Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender.
• Drain potatoes, and return to the pot. Pour in the cream, and mix in the onion, garlic, and dill. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring occasionally, until thickened. Season with salt and pepper.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Steps:

• In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice. Mix well and chill for at least 1 hour.

Steps:

• Boil whole, unpeeled potatoes in unsalted water until fork-tender. Remove and allow to sit until cool enough to touch. Peel potatoes, then chop into 1" dice.
• In a saucepan over medium-high heat, stir together butter and flour to make a light roux, but do not allow to darken. Add cream, salt, and pepper and whisk steadily until incorporated and thickened into a cream sauce, about 5 minutes. Stir in potatoes, turn heat to medium-low, and allow potatoes to stew just until warmed. Garnish with chopped dill and serve.

Steps:

• Boil potatoes until almost done, then peel and dice.
• Spread potatoes out evenly into casserole dish.
• Mix together butter, milk and flour and bring to a boil, whisking constantly.
• Cook for 1 minute more, then remove from heat.
• Add mayonnaise and rest of ingredients and mix.
• Pour mixture over potatoes in casserole.
• Sprinkle paprika and additional dill on top, if desired.
• Bake uncovered for 30 minutes.