Swedish Creamed Potatoes
6 Tablespoons Butter
6 cups raw Potatoes, peeled and diced
1/4 teaspoon white pepper
2 medium onions, sliced thin
1-1/2 teaspoons salt
3 Tablespoons minced parsley or fresh dill
- Heat 2 tablespoons of the butter in skillet and cook onions in it until soft and golden; transfer to casserole.
- Heat remaining butter, add potatoes, and sute until golden brown and half-cooked; transfer to casserole.
- Season with salt and pepper and mix thoroughly with onions.
- Add cream.
- Simmer, covered, over lowest possible heat until potatoes are done, about 15 minutes. The cream should be absorbed and the potatoes creamy.
- Stir occasionally and check for dryness.
- If necessary, add more cream a little at a time.
- Before serving, sprinkle with parsley or dill.