Creamed Dill Potatoes Recipe

4.5 3 3
Creamed Dill Potatoes Recipe
Creamed Dill Potatoes Recipe photo by Taste of Home
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Creamed Dill Potatoes Recipe

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4.5 3 3
Publisher Photo
Tender, tiny, tasty red potatoes slathered in a creamy dill sauce make a versatile side for all kinds of meat entrees. This never-fail recipe always brings raves to Geraldine Hagemann in Rembey, Alberta.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 small red potatoes
  • 1 tablespoon thinly sliced green onion
  • 2 teaspoons butter
  • 1/4 cup heavy whipping cream
  • 2 to 3 teaspoons minced fresh dill
  • 1/8 teaspoon salt
  • Dash pepper

Directions

With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently. Yield: 2 servings.
Originally published as Creamed Dill Potatoes in Cooking for 2 Winter 2007, p15

Nutritional Facts

3 each: 237 calories, 15g fat (9g saturated fat), 51mg cholesterol, 206mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 3g protein.

  • 6 small red potatoes
  • 1 tablespoon thinly sliced green onion
  • 2 teaspoons butter
  • 1/4 cup heavy whipping cream
  • 2 to 3 teaspoons minced fresh dill
  • 1/8 teaspoon salt
  • Dash pepper
  1. With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  2. Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently. Yield: 2 servings.
Originally published as Creamed Dill Potatoes in Cooking for 2 Winter 2007, p15

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gaylene2 User ID: 3368539 218761
Reviewed Jan. 24, 2015

"My family loves sauces so we quadrupled the sauce for this recipe! We didn't want just a drizzle! I also thickened it a bit. I used Yukon potatoes instead and they were delicious. I used dried dill in place of fresh since I had none. When I quadrupled the sauce, I put about 2 table spoons of the dried dill."

MY REVIEW
The15YearCook User ID: 7933047 148909
Reviewed Aug. 14, 2014

"You can substitute 3/4 a cup of milk & 1/4 a cup melted butter thoroughly mixed for the heavy whipping cream."

MY REVIEW
jenjerry User ID: 5442744 68046
Reviewed Jan. 3, 2011

"I love these potatoes!"

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