Creamy Dilled Potatoes
Experience the ultimate comfort food with Creamy Dilled Potatoes, a side dish that combines tender baby potatoes with a velvety, herb-infused sauce. This easy recipe transforms simple ingredients like whole milk, heavy cream, and fresh dill into a luscious accompaniment perfect for any occasion. The creamy dill sauce, thickened with a light roux and brightened with a hint of optional lemon zest, coats every bite, offering a balance of richness and freshness. Ready in just 35 minutes, this dish is an excellent choice for weeknight dinners or holiday feasts. Serve it warm and garnish with extra dill for a touch of elegance. Perfect for potato lovers, this recipe is guaranteed to elevate your side dish repertoire!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 2 teaspoons salt
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 3 tablespoons fresh dill, finely chopped
- 0.5 teaspoons ground black pepper
- 1 teaspoon lemon zest (optional)
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Add enough water to cover the potatoes, then add 1 teaspoon of salt.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 15-18 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, prepare the creamy dill sauce. Melt the butter in a medium-sized saucepan over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. The color should remain light and golden.
Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue to cook and stir the mixture until it starts to thicken, about 2-3 minutes.
Add the heavy cream and stir until the sauce is smooth and creamy. Reduce the heat to low.
Stir in the chopped fresh dill, remaining 1 teaspoon of salt, black pepper, and optional lemon zest for a refreshing kick.
Drain the cooked potatoes and transfer them back to the pot or a serving dish.
Pour the creamy dill sauce over the warm potatoes, gently stirring to coat them evenly.
Serve immediately as a warm side dish, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 4957 mg | 216% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 23.9 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 602 mg | 46% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4408 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
