Side Dish

New Potatoes in Dill Cream Sauce

average rating

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prep time

10 min

total time

30 min

makes

16 servings, 1/2 cup (135 mL) each

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photo by:

kraft

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What You Need

2-1/2 lb. (1.1 kg) new red potatoes, quartered

1 tub (250 g) Philadelphia Dill Cream Cheese Product

1 green pepper, chopped

1/4 cup milk

3 Tbsp. chopped fresh dill

Make It

COOK potatoes in boiling water in saucepan on medium heat 15 min or until potatoes are tender; drain.

MEANWHILE, microwave cream cheese product, peppers and milk in large microwaveable bowl on HIGH 40 to 50 sec. or until cream cheese is melted; stir until well blended. Stir in dill.

ADD potatoes; toss to coat.

kraft kitchens tips

Creative Leftovers

Chill and serve as a cold potato salad, stirring in a small amount of additional milk to thin, if necessary.

Best of Season

New potatoes make a great addition to any spring meal. Their smaller size allows them to cook more quickly than regular potatoes.

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rating

it is very good my grandchildren love it and it was easy
posted by a cook | on 11/22/2011

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Cooked the potatoes too much and they ended up mashed with the peel and all the flavor. Delicious anyway!!!
posted by a cook | on 6/5/2011

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high in fat though but worth it!
posted by Roxane17 | on 8/17/2010

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WOW! I was really impressed at the great taste from the cream cheese. I have made this a couple of times a definite family favorite.
posted by a cook | on 5/20/2009

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I served it cold-so fresh tasting. Highly recommended!
posted by a cook | on 3/29/2009

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This was very good. I lightened it up by using half the cream cheese and mixed in about 2/3 cup of fat free sour cream - very fresh tasting!
posted by whitwolo | on 2/3/2009

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This is a delicious recipe and company loves things like this. A rare treat.
posted by kabana | on 1/15/2009

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This dish is delicious and was a big hit with the Ladies' Pot Luck. So simple, sooooo tasty! Thanks.
posted by wrathbun | on 4/30/2008

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very good, all enjoyed
posted by auntbug | on 4/20/2008

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best served cold
posted by IroncladMerc | on 4/2/2008