A potato side dish with velvety dill cream sauce — Swedish Dill Potatoes will surely become one of your favorites. Perfect with fish or grilled meat; make sure you prepare extra!
If you have only been trying Swedish desserts like cardamom cake and Swedish cinnamon buns, I am telling you now — you are certainly missing something. 🙂
There are a lot of delicious, savory Swedish dishes that you should try, and this flavorful, creamy dill potatoes side dish is one of them.
Although I used new potatoes this time, you will get the same excellent result with regular potatoes.
That means you can enjoy these potatoes with fresh dill any time of the year!
IF YOU WANT MORE CLASSIC SWEDISH RECIPES, THEN YOU WILL LIKE THESE POSTS!
- Potatoes – I strongly suggest using the waxy type of potatoes for making this Swedish dill potatoes recipe. They stay firmer, compared to the starchy ones, even after returning to the heat to remove extra moisture.
- Dill – roughly chopped fresh dill.
- Butter – salted or unsalted; it does not make a difference when preparing this dill cream sauce recipe.
- Flour – all-purpose flour is all you need.
- Cream – I typically use heavy (double) cream for making potatoes with dill sauce.
- Milk – full cream milk, if possible.
- Salt & pepper – just use your favorite brand to season the dill potatoes.
Start making these creamy dill potatoes by boiling your potatoes (photo 1).
Once they soften, drain them and put them back into the pan.
Place the pan back into the heat for two to three minutes to absorb extra moisture, then set them aside to cool.
To start with the dill cream sauce, place a small or medium-sized saucepan over medium-low heat and add butter.
Once the butter has completely melted, add flour (photo 2).
Keep stirring until you get a darker color and closer to a paste texture (photo 3).
Add cream (photo 4).
Use a whisk to mix and incorporate the cream with the floury paste.
Add milk slowly while continuing to whisk (photo 5).
Adjust the heat to low and let the creamy sauce simmer for about four to five minutes (photo 6).
Season with salt and pepper.
Mix to make sure that there are no lumps in the creamy sauce.
Take the pan off the heat and pour it into the cooked potatoes (photo 7).
Mix to coat the potatoes with the sauce.
Add the chopped dill to the cream sauce and mix evenly (photo 8).
Your Swedish dill potatoes are now ready for serving — enjoy!
- Regardless of the kind of potatoes you use, ensure they are not TOO soft when you boil them.
Remember that you still need to put them back in the heat to remove more moisture.
- Chop the potatoes into (almost) identical sizes.
It helps to cook them simultaneously – and you don’t end up with mushier ones (the smaller bits).
- If you are not too keen on the flavor of dill, use less than what’s indicated in this dill cream sauce recipe.
The sauce per se is already great with the potatoes; the dill just kicks it up a notch.
- Nutmeg. You can add ground nutmeg with salt and pepper in your creamy dill sauce, if preferred.
- Other creams. While I typically use heavy cream (double cream) when I make these Swedish dill potatoes, I have seen some people using light cream, sour cream, crème fraiche, or even yogurt.
Feel free to try them and let me know which you think is better. 🙂
- Other kinds of potatoes. Yes, you can use any type of potato. Personally, I only use new (or baby) potatoes when they’re in season.
But for the rest of the year, I use regular, waxy potatoes.
What should I serve with these creamy dill potatoes?
Fish, sausage, especially if they’re grilled — excellent combo.
That’s generally what we serve Potatoes with Dill Cream Sauce with – and that’s not just in Sweden. You cannot escape it in Copenhagen or Oslo as well. 🙂
Swedish Dill Potatoes Recipe (+ Creamy Dill Sauce)
- Medium-Sized Saucepan
- 1 & 1/2 pounds potatoes (750 grams)
- 1 tbsp butter
- 1 tbsp flour, heaping
- 1/3 cup cream
- 1/3 cup milk
- 1 bunch fresh dill
- salt and pepper, for seasoning
- To make these dill potatoes, start with using a medium or a large pan to boil your preferred potatoes. Cook until they're soft.
- Drain the water from the potatoes and place them back on the heat for 2 to 3 minutes to remove additional moisture — set aside to cool.
- To prepare the creamy dill sauce, place a small or medium-sized saucepan over medium-low heat.
- Add and melt butter.
- Add flour and mix until it turns into a soft paste.
- Add cream and whisk to avoid getting clumps.
- Slowly add milk and continue whisking; then lower the heat and simmer for around 4 to 5 minutes.
- Season with salt and pepper — and nutmeg, if desired.
- The creamy sauce would be slightly thicker now. Mix with a spatula or wooden spoon, scraping the sides of the pan and making sure that there are no lumps in the cream.
- Pour sauce into cooked potatoes and mix.
- Add chopped dill, then mix again to combine evenly.
- Serve your creamy dill potatoes, and enjoy!
- Cook’s Tip #1: Ensure that the potatoes are not TOO soft when you boil them. Remember that you still have to put them back in the heat to remove more moisture.
- Cook’s Tip #2: Chop the potatoes into (almost) identical sizes. It helps to cook them at the same time.
- Cook’s Tip #3: If you are not a fan of dill, use less than what’s indicated in this dill cream sauce recipe. The sauce by itself is already excellent with the potatoes; the dill just kicks it up a notch.
Made these for dinner tonight and my husband and I LOVED them! I’m unaware of “double cream” but used “heavy cream” which I think might be the state-side equivalent. I’ve never been good at making a smooth traditional roux, so I whisked my flour into my cream before adding it to the melted butter. I cheated a little and whisked in a half log of goat cheese in after adding the milk. 😉 Plan on making again for Thanksgiving!
I’m glad you and your husband like it Sarah!
Yep, heavy cream is the same as double cream, and half & half is the same as light cream. Great idea on the goat cheese, I will definitely try that next time. 🙂