1 1/2 pounds of small new potatoes 1 cup of sour cream 1/2 teaspoon of salt 1/2 teaspoon of dill seed
Wash, scrub, and scrape potatoes or pare strip around each. Cook in salted boiling water 20 minutes or until done. Drain. Combine sour cream, salt, and dill seed. Pour over hot potatoes. Heat 1 or 2 minutes longer, turning potatoes to coat each. Makes 4 servings
Chive Creamed Potatoes: Substitute 2 tablespoons of finely cut chives for dill seed in recipe above.
Mustard Creamed Potatoes: Cook potatoes as described in above recipe. Combine 1 cup of medium white sauce or cream sauce with 1 tablespoon of prepared mustard and 4 tablespoons of finely cut parsley. Pour over potatoes, heat 1 or 2 minutes and serve.
Peas and Potatoes Creamed together- For this old time favorite, combine 1 cup of cooked fresh or quick frozen peas, 1 1/2 cups of medium white sauce or cream sauce. Heat 1 or 2 minutes with hot potatoes. Makes 5 or more servings
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