Swedish Creamed Potatoes with Dill
Experience the comforting elegance of Swedish Creamed Potatoes with Dill, a timeless Scandinavian dish that combines tender baby potatoes with a luxuriously smooth creamy sauce. This recipe highlights the tangy freshness of chopped dill, balanced by the richness of whole milk and heavy cream, all brought together with a pinch of white pepper for a subtle kick. Perfect as a side dish, these creamed potatoes are easy to prepare in under 40 minutes, using a simple roux to achieve a velvety texture. Serve this hearty, herb-infused classic alongside roasted meats or grilled seafood for a truly indulging and flavorful meal. Whether you're craving cozy comfort food or exploring Nordic cuisine, this dish is sure to impress your taste buds and your dinner guests alike.
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Recipe Information
Ingredients
- 900 grams Baby potatoes (or small waxy potatoes)
- 2 teaspoons Salt
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 240 milliliters Whole milk
- 120 milliliters Heavy cream
- 3 tablespoons Fresh dill, chopped
- 0.25 teaspoons White pepper (optional)
Instructions
Wash the baby potatoes thoroughly and leave the skin on for texture and flavor. If the potatoes are larger, cut them into uniform bite-sized pieces.
In a large pot, add the potatoes and cover with cold water. Add 1 teaspoon of salt to the water and bring it to a boil.
Reduce the heat to a gentle boil and cook the potatoes for 15-18 minutes, or until they are fork-tender. Drain the potatoes and set them aside.
In the same pot or a separate saucepan, melt the butter over medium heat.
Sprinkle the flour over the melted butter and whisk continuously for 1-2 minutes to form a smooth roux. Be careful not to let it brown.
Slowly pour in the milk while whisking to prevent lumps. Continue to whisk and cook until the mixture thickens (about 3-4 minutes).
Stir in the heavy cream and cook for another 1-2 minutes, making sure the sauce is smooth and creamy.
Season the sauce with the remaining teaspoon of salt and white pepper (if using) for a subtle spice.
Gently add the cooked potatoes to the creamy sauce and fold them in to coat evenly. Be careful not to break the potatoes while stirring.
Sprinkle the freshly chopped dill over the top and fold it into the dish, reserving a little for garnish if desired.
Serve the Swedish Creamed Potatoes warm as a side dish, garnished with extra dill for a burst of fresh flavor.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 4918 mg | 214% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 19.3 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 419 mg | 32% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4261 mg | 91% | |
*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.
