Potatoes with Creamy Dill Sauce

At heart, I am truly a meat and potatoes type of girl.  I love potatoes anyway I can get them.  I typically roast my potatoes with a little olive oil, butter and salt and pepper but that takes forever.  For this recipe, the potatoes are boiled instead of roasted then tossed in the sauce so it's much faster to make.  It's also delicious.

The Goods:

8 oz package of cream cheese 

1/4 cup of milk

1 tsp of dill

salt and pepper

2 lbs of yukon gold or honey potatoes 

The How To:

Quarter potatoes and put in pot of boiling water.  Cook until fork can easily pierce the potatoes, drain and set aside.  While the potatoes are cooking, cream together soften cream cheese and milk.  Once thoroughly combine add dill, salt and pepper.  Toss with with potatoes and serve.

Other ideas:  This sauce also taste great with the roasted potatoes,  If you have leftovers, cover tightly with plastic wrap and heat for 3 to 5 minutes and mash up.  Add milk if needed to smooth it out.  This makes delicious mash potatoes.