Sister Marie Burgess's Potatoes

• 2 pounds mealy potatoes (russets are a good choice)
• Salt to taste, if desired
• 1/4 cup butter
• 1/2 cup light cream
• 1/4 cup minced raw onion
• 1 tablespoon dried dill weed

1. Peel potatoes and place in a saucepan.
2. Cover with water, lightly salted if desired, and bring to boil over medium heat.
3. Cook until potatoes are very tender.
4. Drain potatoes and place in a mixing bowl.
5. Break up potatoes roughly with a fork and add butter, cut into small pieces.
6. Heat cream to just below boiling.
7. Mash the potatoes and butter, using a potato masher or an electric beater.
8. Beat cream into potatoes.
9. When all lumps have disappeared and potatoes are a smooth puree, fold in chopped onions and dill.
10. Serve immediately.

potatoes, salt, butter, light cream, onion, dill weed

Taken from cooking.nytimes.com/recipes/969 (may not work)