Swedish Potatoes with Dill Cream Sauce
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! (VIDEO ABOVE)
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 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.)
- If you can find waxy types of potatoes, then use those for this recipe.
- Cut the pototoes in the same size, to make sure they all cook at the same time.