oh yeah! for some reason I prefer steaming - to me there is a big difference - and if I steam a batch of taters and put some in the fridge for another meal - I can warm them anyway I want (which of course doesn't take long) - and good re-heated with Velveeta and crisp fried bacon
chubbyalaskagriz wrote:I think I posted this once before, but for something kinda Scandinavian- and a bit different, but delicious, boil up some potatoes- either quartered/sliced reds w/ skin on or off- OR Idaho russets- peeled and chunked... melt an amount of butter and while still hot whisk-in an equal amount of sour cream. (Say- melt 2/3 c. butter, then whisk-in 2/3 c. sour cream.) Then stir in either dried or fresh dill, and S&P. Toss the hot, cooked taters in this- YUMMY with darned near anything!
Dang that sounds delish Kevin!!! I will have to give it a whirl this weekend! I love dill, it is too often a neglected spice in our cabinet, and yet I adore it. I believe one of my favorites is a nice dill sauce with broiled fresh fish filets.