Creamed potatoes is a simple and delicious side dish featuring boiled, tender potatoes coated in a rich, creamy sauce seasoned generously with fresh dill.
It's a traditional side dish in Sweden that was regularly served in my house growing up.
Dill and potatoes are a great flavor combination and even better when you add a creamy sauce to the mix.
This is the perfect side dish for fish, especially cooked or smoked salmon or trout. It's one of my favorite potato recipes that I keep making over and over again. I love how it's potatoes and sauce together in one. It's simple to make and the perfect dish to make when you have leftover boiled potatoes.
Impress your family or guests with these tasty, dill cream potatoes.
This potato side dish pairs well with my Pan seared trout crispy skin with dill and caper gremolata!
Make these creamed potatoes with dill from your home grown organic potatoes for best result! Learn how to grow stunning no dig potatoes here
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Ingredients you need
This dill potatoes recipe is a satisfying side dish made with simple ingredients.
- Potatoes
- milk
- butter
- flour
- cream
- salt and pepper
- fresh dill - chopped
See recipe card for quantities.
How to make creamed potatoes
Start with boiling the peeled potatoes in salt before adding them to the creamy dill sauce.
Step 1: Peel the potatoes and boil them until just done. They should still be slightly firm in the middle.
Step 2: Drain the potatoes thoroughly and cool them down completely, then cut into 1cm equal size square pieces.
Step 3: Melt the butter and sprinkle over the flour. Mix well.
Step 4: Add the milk and cream.
Step 5: Bring to the boil slowly while whisking,
Step 6: Slowly simmer on low heat for 10 minutes.
Step 7: Add the potatoes. Season and mix well. The sauce should be thin but creamy. Add more milk or cream if required.
Step 8: Add the dill.
Step 9: Mix together.
Step 10: Serve warm. Enjoy!
Hint: Be careful not to overcook the sauce! It can over reduce easily and get too thick and gluggy. It should be thin but creamy for best result. Add more milk or cream if required.
Substitutions
Substitute the flour with gluten free flour to fit a gluten free diet.
Variations
- Other herb - you can add other herbs like chives, parsley or fennel fronds if you don't have dill
- Extra Veg - add cooked sweet potato or carrot pieces for extra veggies and color.
Equipment
- sauce pan
- whisk
- colander
- knife
- potato peeler
- chopping board
Prep a head
This recipe creamed potatoes can be prepared in advance. Boil the potatoes, then drain and cool. Cut them into pieces and place them in the fridge in an airtight container for up to 2 days. The sauce can also be made in advance, cool and refrigerate for 2-3 days. Keep the sauce and potatoes separate in the fridge and mix just before you are ready to serve them.
Storage
Left over creamed potatoes can be stored in a sealed container in the fridge. Good for 2-3 days.
The best way to reheat creamed potatoes is by heating them in a saucepan (5-10 minutes) add more milk or cream when heating if required.
Top Tip
- Cut the potatoes to equal size – uneven pieces cook at different rates, creating a mixture of overcooked, crumbly potatoes and under cooked potatoes.
- Make sure to use a firm, waxy potato variety - a floury variety can crumble and fall apart in the sauce.
This is a recipe for extremely good, creamed dill potatoes that taste of Scandinavia and everyone loves.
Did you make these creamy dill potatoes? Please leave me a comment and rating below. I love to hear from you!
FAQ
Yes, you can make this from raw potatoes. The cooking time will be slightly longer and it has to be cooked on really low heat. The result will be a slightly more dense and less fluffy potato.
Yes, this recipe can be prepared in advance. Boil the potatoes, then drain and cool. Cut them into pieces and place them in the fridge in an airtight container for up to 2 days. The sauce can also be made in advance, cool and refrigerate for 2-3 days. Keep the sauce and potatoes separate in the fridge and mix just before you are ready to serve them.
A firm, waxy potato variety is best. A floury variety can crumble and fall apart in the sauce.
Related
Looking for other potato related recipes or post? Try these:
Mediterranean roasted potatoes
Raggmunkar, swedish potato pancakes
Learn how to grow stunning no dig potatoes here
Pairing
These are my favorite dishes to serve with creamed potatoes:
Pan seared trout crispy skin with dill and caper gremolata
Creamed potatoes
Ingredients
- 6-8 Potatoes medium sized
- 200 ml milk
- 2 tablespoon butter
- 2 tablespoon flour
- 300 ml cream
- salt and white pepper
- 3 tablespoon fresh dill - chopped
Instructions
- Peel the potatoes and boil them until just done. They should still be slightly firm in the middle.
- Drain the potatoes thoroughly and cool them down completely, then cut into 1 cm equal size square pieces.
- Melt the butter and sprinkle over the flour. Mix well.
- Add the milk and cream.
- Bring to the boil slowly while whisking, then let slowly simmer on low heat for 10 minutes.
- Add the potatoes and dill. Mix well. The sauce should be thin but creamy.
Notes
- Be careful not to overcook the sauce! It can over reduce easily and get too thick and gluggy. It should be thin but creamy for best result.
- Make sure to use a firm, waxy potato variety. A floury variety can crumble and fall apart in the sauce.
- Cut the potatoes to equal size – uneven pieces cook at different rates, creating a mixture of overcooked, crumbly potatoes and under cooked potatoes.
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