Step 1

Wash the potatoes and then cut any larger ones in half.

Step 2

Put the potatoes in a medium saucepan and just cover with cold water. Add 2 teaspoons of the salt and stir.

Step 3

Partially cover the pot and bring to a simmer over high heat.

Step 4

Uncover and reduce heat to low. Stir.

Step 5

Simmer the potatoes until the are fork tender, 5-8 minutes. Drain.

Step 6

While potatoes cook, in a large skillet melt the butter over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, 3-5 minutes.

Step 7

Add the whipping cream, the remaining 1/4 teaspoon of salt, and the pepper. Stir.

Step 8

Increase the heat to medium and bring the cream up to a boil, stirring constantly. Reduce the heat to low and add the dill.

Step 9

Add the drained potatoes to the skillet. Use a large spoon to turn them over in the cream sauce, coating them.

Step 10

Gently stir them in the sauce over low heat for 1 minute. Serve.