Summary

Ingredients

• 1 kg potato (s), small and waxy
• salt
• 1 bunch dill
• 3 tablespoon butter
• 150 ml whipped cream

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Instructions

1. Peel the potatoes and cook in salted boiling water for about 15 minutes.
2. Finely chop the dill.
3. Heat the butter in a saucepan, add the dill and sauté for approx. 2 minutes. Pour in the cream and bring to the boil while stirring. Season to taste with salt and freshly ground pepper.
4. Drain the potatoes, mix with the dill cream and leave to steep.
5. Garnish with dill flags to serve.