- 2 pounds new potatoes
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 quart heavy cream
- 1 cup chopped fresh dill
- salt and pepper to taste
- 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.