Boil whole, unpeeled potatoes in unsalted water until fork-tender.

Remove potatoes from water and let them cool until easy to handle.

Peel the cooled potatoes.

Chop the peeled potatoes into 1-inch dice.

In a saucepan over medium-high heat, melt butter.

Stir in flour to the melted butter and create a light roux, without browning.

Add cream, salt, and white pepper to the roux.

Whisk constantly until the sauce is incorporated and thickened, about 5 minutes.

Stir in the diced potatoes.

Reduce the heat to medium-low.

Allow the potatoes to stew until warmed through.

Garnish with finely chopped fresh dill.

Serve immediately.