¼TeaspoonTable Saltadjust to personal taste preference
¼TeaspoonBlack Pepperadjust to personal taste preference
Instructions
Prep
Wash the potatoes. Cut all of them into an equal size. You can cut them to the size that bests suits you! I like to look at my smallest potato and cut the rest to the same size. about 2" is perfect.
Wash and chop the green onion and dill. I like to cut the green onion as small as possible and the dill just removed from the stem and roughly chopped a few times.
Measure out the cream, place in a small sauce pan or thick bottomed frying pan
Cook
You can boil or steam the potatoes.To Steam: Place in a double boiler and steam until fork tender (10-15 minutes)To Boil: Place the the potatoes in a large pot and cover with water so that the water is 1" above the potatoes. Bring to a boil and boil until fork tender (about 10-15 minutes) You can add salt to the water in this step, if desired.
While the potatoes are cooking, reduce the cream.In professional kitchens, cream is often reduced in frying pans as it increases the surface area and speeds up the progress. I like to use a small sauce pan. Both work well! Its important to choose a pot or pan with a thick bottom as this greatly aids in minimizing your risk of scalding your cream. Simmer the cream on a low temperature. Then, once it has been brought up to a near boiling temperature you can maintain it a rolling boil. By slowly bringing it up in temperature you are going to avoid "breaking it", scalding it, and you will hopefully not have it boil over. I like to stir it constantly while it cooks. and I tend to it for about 10 minutes while the potatoes are cooking. About 5 minutes in to the cooking, I like to add the dill and green onion. Adding it early helps infuse more flavour. Add salt and pepper now.If you're cream isnt as thick as you'd like, thats ok it will thicken in the next step.
Combine
Drain the potatoes and return to the pan. Cook off any lingering moisture by letting them sit in the pan on the stovetop with the element on. Dry potatoes help the cream stick :)
Pour the cream mixture onto the potatoes while the pot is still on the element. The cream with thicken further here. Stir once or twice to distribute. Over stirring will just make the potatoes turn into mashed potatoes. Sauce will thicken even more as it sits! so remove and serve after 2 minutes on the stove..
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