This is a family classic, a tried and true Ukrainian dish that was served at many a supper at my grandma’s.
True to many of my Grandma’s dishes, there are no exact measurements. This may frustrate some of you, but this is just how these are done, to taste. You add the ingredients to how you like it.
whipping or 10% cream
cornstarch if needed
Scrub up your new potatoes, and they definitely should be new. There’s no point to this recipe if you use old grotty potatoes, they need to have that wonderful “new potato” taste. Have I said the phrase “new potatoes” enough yet? That’s because new potatoes are one of the best things to be pulled from the earth.
Take a pretty picture, just because you can. Because the colors are all so beautiful together, that they are a work of art. I digress. Sorry. But lord, look at those beauties.
So those beauties are fresh dill from my garden, fresh chives from my garden and new potatoes from someone else’s garden entirely. But my, they have enticed me to try and grow potatoes next year.
Start chopping those red beauties.
When you are done, you will have a pile like this.
Put them in a pot of water and boil them until they are just soft. Just. This part is important. You will have to cook these further in the cream, so make sure you cook them just to softness, no further.
Drain the perfectly cooked potatoes and put them back into the pot.
Add some butter.
Obviously, this is not a recipe for the timid. Look at that butter swimming around the potatoes.
Let’s add a cup of cream and see how that swims too. Oooh, just as nice. Don’t be scared. It’ll be ok.
Throw your chives and your dill in. You can’t really overdo either easily.
On a low heat, let the cream simmer away until its evaporated some. If you used 10% like I did, you most likely will have to add a wee touch of cornstarch to thicken it.
Mix it in a little bit of cold water and throw it in the pot, and stir.