A potato side dish with a go-to dill sauce! Potatoes with Dill Cream Sauce has always been a Swedish favorite – perfect with fish or grilled meat!
I did not like this potato side dish the first time I saw it. Coming from Asia, I had no idea what a dill is – and to be honest, my first impression was it looked like one of those ‘sprouting baby grass’ that we took out from the back of our house in Manila. 😀
Admittedly, after living in Stockholm for more than 10 years, I have grown to love dill and most especially, this potato side dish.
HOW TO MAKE SWEDISH POTATOES WITH DILL CREAM SAUCE
I DON’T HAVE NEW POTATOES; CAN I USE OTHER TYPES FOR THIS POTATO SIDE DISH?
Yes, you can use any type of potato. Personally, I only use new potatoes when they’re in season. The rest of the year, I just use the regular, waxy types, not the floury (or starchy) ones that you use for making gnocchi or mashed potato. The waxy ones tend to stay firmer, even after returning it to the heat to remove extra moisture.
I don’t know about you, but I prefer to keep the skin on my potatoes. So even if I’m using the regular potatoes, I scrub the skin clean, chop them into equal sizes and then boil.
HOW DO I KEEP THE NEW POTATOES FROM GETTING MUSHY?
Other than using waxy potatoes, you make sure that they are not TOO soft when you boil them. You need to consider that you are putting them back in the heat to remove more moisture.
When using regular potatoes, you have to chop them into identical sizes. This is to make sure that they are cook at the same time – and you don’t end up with mushier ones (the smaller bits).
HOW TO PREPARE DILL CREAM SAUCE?
I have seen various ways of preparing it, specifically, the type of cream varies – some use sour cream, some prefer yogurt and then some prefer crème fraiche.
For this particular dill sauce though, just think béchamel sauce. The only difference is you add double cream, before pouring the milk. A lot of whisking and mixing involved – to eliminate lumps and to get a smooth texture, and then you add the chopped dill as the last step on this dish. If you have not done this before, do not be overwhelmed. It’s actually quite easy.
WHAT DO I SERVE WITH SWEDISH POTATOES WITH DILL CREAM SAUCE?
Salmon. (Of course, right?! 😉 ) That’s normally what they serve Potatoes with Dill Cream Sauce with – and that’s not just in Sweden. You cannot escape it in Copenhagen or Oslo as well. 🙂
Take my word for it though, it’s also great with grilled meat!
FOR MORE SIDE DISH RECIPES, CHECK OUT MY OTHER POSTS-
VIDEO ON HOW TO MAKE SWEDISH POTATOES WITH DILL CREAM SAUCE
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A potato side dish with a go-to dill sauce! Swedish Potatoes with Dill Cream Sauce is perfect for fish or grilled meat — all year round!
- 3/4 kg potatoes, (new or regular potatoes)
- 1 tbsp butter, unsalted
- 1 tbsp flour, (heaping tbsp)
- 1/3 cup double cream
- 1/3 cup milk
- 1 bunch fresh dill leaves, chopped roughly
- salt and pepper, for seasoning
- dash of nutmeg (optional)
In a medium to large pot, boil potatoes until tender. After removing the water, place the pot back to the heat for 2 to 3 minutes to remove additional moisture from the cooked potatoes. Set aside.
In a small saucepan, melt butter. Add flour. Mix until flour has turned into a soft paste.
Add cream. Whisk to avoid getting clumps.
Slowly add milk, continue whisking. Simmer for around 5 minutes.
Season with salt and pepper. Add nutmeg, if desired.
Cream mixture would be slightly thicker now. Mix with spatula or wooden spoon, scraping the sides of the pan and making sure that there are no lumps in the cream.
Pour cream mixture to cooked potatoes. Mix.
Add chopped dill. Mix to combine properly. (Try to coat each potato with cream and dill.)