Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
- Kosher salt, to taste
- 2 lb. small Yukon Gold or new potatoes, unpeeled
- 1⁄3 cup sour cream
- 6 tbsp. minced fresh dill
- 4 tbsp. unsalted butter
- Freshly ground black pepper, to taste