Begin by dicing russet potatoes into ½-inch cubes and place them in a pot of boiling water for 12-15 minutes.

Stir in the frozen peas and continue boiling for an additional 3-5 minutes. Drain and set aside.

In a new saucepan, melt unsalted butter over medium heat and sauté the finely diced onions for 4-5 minutes.

Pour in the heavy cream, stirring as you bring it to a gentle boil, allowing it to thicken for about 3-4 minutes.

Fold the boiled potatoes and peas into the creamy onion mixture, add dill, salt, and pepper, then mix to combine.