Traditionally, cream potatoes are baked in the oven, but my mom always made hers on the stovetop, and I've been making them the same way.
This is a guess by golly recipe. For two servings, you will need:
Enough new potatoes to feed two people (however many that may be for you!)
About 1/2 of a small/medium yellow onion, peeled and thinly sliced
Fresh dill, enough to make about 2 tablespoons when chopped
1/4 c of whole cream (you can add a little more if you like)
Clean the potatoes, quarter if necessary and boil until tender. While the potatoes are cooking, fry the onions in a little butter or margarine over medium-high heat.
When the onions are transparent, add the chopped dill. Turn the burner down to medium-low and add the 1/4 c of cream. Stir well until it thickens considerably and stops bubbling.