1 med. or 2 sm. cucumbers
6 med. boiling potatoes, peeled and cut into 1/2 inch diced
3 c. cold water
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. heavy cream
1 c. milk
1 tbsp. grated onion
1 tbsp. finely chopped fresh dill or substitute 1 tbsp. dried dill weed

Peel cucumber and slice lengthwise into halves. Scoop out seeds. Cut into 1/4 inch dice and set aside. Bring potatoes and water to a boil over high heat. Reduce heat to moderate, add salt and pepper and cook uncovered until potatoes can easily be mashed against the side of the pan.

Pour them and all the liquid into a sieve or foodmill set over a mixing bowl. Force potatoes through sieve and return them and liquid to saucepan. Stir in cream, milk, onions, and cucumbers. Simmer over low heat for about 5 minutes or until cucumbers are tender but still firm. Add the dill and taste for seasoning. Serve hot.