Creamy Dill Potatoes

INGREDIENTS

5-7 small potatoes ( or roughly the amount you want to eat)
1 Tbs butter
1 small carton Whipping cream(250 ml)
Pinch of flour
Dill to taste
Salt and pepper to taste

DIRECTIONS

-Cut the potatoes into desired size I prefer to cube them. Then boil for 15-20 mintues or until tender.
-Cut dill to desired size and amount.
-Once the potatoes are done, drain the water. Start a pan heating with butter to fry the potatoes.
-Put potatoes in heated pan and lightly fry, while adding the dill to fry along side the potatoes.
-Once the dill and potatoes are just slightly fried, take a small pinch of flour and dust the potatoes. ( Truly just a pinch, you can always add more)
-Pour in small amount of whipping cream and turn potatoes over. (they should be thick while coated with flour and cream.
-Add cream and flour to your liking as flour makes it thicker and cream makes it more liquid. But too much flour can make for very thickand unflavoured potatoes.
-Reduce until at desired thickness and serve with salt and pepper.