Creamy Dill Potatoes Recipe
You are going to love this recipe for Creamy Dill Potatoes! Tender new potatoes are tossed with a rich, velvety dill sauce that is full of fresh flavor.
This recipe is adapted from my sister-in-law Patti, who is an amazing cook. She says fresh dill is a must, it gives the sauce its bright flavor. And my little secret? A tiny pinch of nutmeg. It adds a subtle depth that makes the sauce taste extra special without overpowering the dill.
I especially love using garden fresh new potatoes (baby potatoes) for this dish. Their thin skins and naturally sweet taste make them perfect, and the best part -no peeling required. Those delicate skins add colour, texture, and extra flavor.
Tips for the Best Dill Potatoes
- Salt the cooking water for the potatoes well, it seasons the potatoes from the inside.
- Don’t overcook the potatoes. You want fork tender, not falling apart.
- Serve the sauce warm for the creamiest texture.
- Don’t skip the nutmeg, it adds depth, warmth and a subtle nutty flavor.
- Fresh dill really makes a difference in this recipe; it is more fragrant and flavorful than dried. Use only the feathered ends, not the stems.
Yes, in a pinch 1 teaspoon dried dill equals 1 tablespoon fresh dill. So, for this recipe you would use 4 teaspoons.
What Kind of Potatoes work best?
- You can’t beat the taste of garden-fresh new potatoes Their thin skins and naturally sweet flavor pair well with creamy dill sauce. Bonus – you don’t have to peel them! Just give them a good scrub and they’re ready to cook.
- Colorful baby potatoes – typically a mix of red, yellow/Yukon gold, and purple varieties. These small, thin-skinned potatoes are creamy and dense.
How to Make Creamy Dill Potatoes
This recipe is simple and comes together quickly, making it a great side dish for Herb Baked Salmon, Pork Rib Roast or Beer Can Chicken.
Cook the potatoes
Place the potatoes in a large pot and cover them with cold salted water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork tender. Depending on their size, this usually takes about 15 to 20 minutes. Drain well.
Make the creamy dill sauce
While the potatoes are cooking, prepare the sauce. Melt butter in a small saucepan over medium heat. Add the onions and sauté, slowly whisk in the cream and fresh dill. Let the sauce cook for a few minutes until it thickens slightly. Stir in a pinch of nutmeg, salt, and pepper.
Serve the potatoes
Place the cooked potatoes in a serving bowl. You can pour the sauce over the potatoes or serve it on the side so everyone can add as much as they like.
Simple side dish potato recipes
Potatoes are an easy side dish that works well for a weeknight meal or Sunday Dinner.
This post was originally published August 8, 2014. I have updated with fresh tips and photos.
Creamy Dill Potatoes
Ingredients
- 3 lbs new potatoes
- 4 cups heavy cream
- 1 cup onion finely chopped
- 1/4 cup butter
- 1/4 – 1/2 cup fresh dill chopped just the feathered ends not the stems
- 1/2 – 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon nutmeg
Instructions
Making the Dill Sauce
- In a large heavy saucepan melt the butter over medium heat.
- Add the finely chopped onions and sauté until onions are translucent. (do not over brown)
- Slowly whisk in the heavy cream.
- Stir in the dill and nutmeg.
- Season with salt and pepper.
- Simmer on low heat for about 30 minutes until the sauce thickens.
Preparing the potatoes
- While the dill sauce is simmering prepare the potatoes.
- Wash potatoes, removing any blemished spots.
- Add to large pot of cold water (enough to fully cover potatoes).
- Add a teaspoon of salt to the water. Boil over medium high heat until the potatoes are tender, not mushy.
- Drain well and serve with the creamy dill sauce.
Can I make the sauce the day before it want to use it
Yes Jan, the sauce can be made day before and reheated.