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Potatoes With Greens And Dill Cream Sauce

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Washington Post
Related tags
gluten free nut free vegetarian


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2 pounds unpeeled Red Bliss or Yukon Gold potatoes

8 ounces fresh spinach, stemmed, rinsed and drained

4 ounces arugula, stemmed, rinsed and drained

Fronds from several stems of dill, chopped (1/4 cup)

3 tablespoons unsalted butter

About 3 large shallots, coarsely chopped (1/2 cup)

1 cup half-and-half (may substitute 1/2 cup half-and-half and 1/2 cup milk)


Freshly ground black pepper

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