Creamed potatoes
These savory, creamy dill potatoes are perfectly cooked then mixed through a rich creamy sauce and finish off with freshly chopped dill. It's both potatoes and sauce in one. The ultimate creamy potatoes. Rich, luxurious and super tasty!
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.
