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
Bring an 8-qt. saucepan of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to pot with sour cream, dill, butter, salt, and pepper. Cover pan with lid and shake until potatoes are well coated. Transfer to large serving bowl, and season with additional salt and pepper.