Go Back
A white bowl of new potatoes coated in a creamy dill sauce garnish with a fresh sprig of dill.

Creamy Dill Potatoes

Course: Side Dish
Cuisine: American
Keyword: dill potatoes, dill sauce, new potatoes, potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 596kcal
Author: Laureen King
Creamy dill potatoes made with tender new potatoes and a rich homemade dill sauce. An easy potato side dish perfect for weeknight dinners.
Print Recipe

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.

Nutrition

Calories: 596kcal | Carbohydrates: 35g | Protein: 7g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 235mg | Potassium: 873mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2044IU | Vitamin C: 37mg | Calcium: 109mg | Iron: 2mg