Swedish Dill Potatoes Recipe (+ Creamy Dill Sauce)
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!
Servings: 4
Calories: 243kcal
Equipment
- Medium-Sized Saucepan
Ingredients
- 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
Instructions
- 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!
Video
Notes
- Cook’s Tip: 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.
- Refer to the post for more tips and suggestions.
Nutrition
Calories: 243kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 46mg | Potassium: 770mg | Fiber: 4g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 34mg | Calcium: 60mg | Iron: 1mg