Harvest on the Table ~ Cream Potatoes

Summertime brings sunshine, fresh vegetables and a lot of calories to Ukrainian Canadians. (I should know!) Certain ingredients that are plentiful in the summer (fresh sweet cream, fresh dill, fresh beet leaves, new potatoes) find their way into really yummy dishes, like pyrizhky. Pyrizhky are basically a baked version of perogies - a filling stuffed inside white bread dough buns before baking. My mom topped her potato and beet leaf pyrizhky with a mixture of cream, onions, and fresh dill. She used the same topping to spice up new potatoes also.

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.

Toss the potatoes with the cream mixture. Season to taste with salt and pepper to taste. And enjoy!