Bathed in a rich herb-laden sauce, these old-fashioned potatoes are simple to make and super satisfying.
Dill Creamed New Potatoes
Makes 2 quarts
- 2½ pounds small red potatoes, partially peeled
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- ¼ cup unsalted butter
- ½ cup thinly sliced shallot (about 2 medium)
- 1 tablespoon minced garlic (about 2 large cloves)
- ¼ cup all-purpose flour
- ¼ teaspoon ground black pepper
- 1 cup whole milk
- ¾ cup half-and-half
- ½ cup chopped fresh dill
- Garnish: fresh dill, ground black pepper
- In a large cast-iron Dutch oven, bring potatoes, 1 tablespoon salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until potatoes are tender, 15 to 20 minutes. Drain potatoes; wipe pot dry.
- In same Dutch oven, melt butter over medium heat. Add shallot and garlic; cook, stirring occasionally, until softened, about 3 minutes. Whisk in flour, pepper, and remaining 2 teaspoons salt. Cook, whisking constantly, for 2 minutes. Gradually whisk in milk and half-and-half until smooth. Cook, whisking frequently, until mixture is slightly thickened and smooth, 3 to 5 minutes. Stir in potatoes and dill; cook until heated through, 3 to 5 minutes. Garnish with dill and pepper, if desired. Serve immediately.