Creamed Potatoes with Dill

Creamed Dill Potatoes is a classic Swedish potato dish that is mild and creamy. It pairs well with gravlax (cured salmon). Serve with a wedge of lemon and a small green salad on the side for a fresh touch. The potatoes are seasoned with white pepper, nutmeg, dry mustard powder, vinegar, and a touch of honey for balance. The result is a smooth, herby, and rich potato dish that works well both as a main course and side dish. Creamed dill potatoes can also be served as an appetizer, presented as small canapés in mini pastry shells or on crispbread bites, topped with gravlax or anchovy and egg. Finish with a spoonful of fish roe, finely chopped red onion and a sprig of dill for an elegant touch.

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You will need

2.2 lbs (1000 g) baby or fingerling potatoes

⅓ cup (75 ml) butter

5 tbsp (75 ml) all-purpose flour

1 ⅔ cups (400 ml) whole milk

1 ¼ cups (300 ml) heavy cream

1 tsp (5 ml) salt

1 tsp (5 ml) white pepper

¼ tsp (1¼ ml) freshly grated nutmeg

½ tsp (2½ ml) Coleman's dry mustard powder

½-1 tsp (2½-5 ml) honey

1½ tbsp (15-22½ ml) mayonnaise, Hellmann’s or homemade

2 tsp (10 ml) distilled white vinegar, 12% (4-5 tsp (20-25 ml) if using 5%)

⅔ cup (150 ml) fresh dill, finely chopped

How to make it

1. Boil the potatoes in salted water until tender. Drain and let them cool under a paper towel.

   
   

2. 2.2 lbs (1000 g) baby or fingerling potatoes

   
   

3. In a heavy-bottomed saucepan, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly to form a roux. Cook while stirring for about 1 minute until lightly golden (do not brown too much).

   ⅓ cup (75 ml) butter

   5 tbsp (75 ml) all-purpose flour

4. Mix the milk and cream together in a separate bowl. Slowly add to the roux, a little at a time, whisking constantly to avoid lumps.

1 ⅔ cups (400 ml) whole milk

1 ¼ cups (300 ml) heavy cream

5. Once all the milk and cream are incorporated, simmer for a few minutes, stirring, until the sauce thickens slightly.

   Add salt, white pepper, nutmeg, mustard powder, honey, mayonnaise, and vinegar. Stir well and simmer for another minute.

   1 tsp (5 ml) salt

   1 tsp (5 ml) white pepper

   ¼ tsp (1¼ ml) freshly grated nutmeg

   ½ tsp (2½ ml) Coleman's dry mustard powder

   ½-1 tsp (2½-5 ml) honey

   1½ tbsp (15-22½ ml) mayonnaise, Hellmann’s or homemade

   2 tsp (10 ml) distilled white vinegar, 12% (4-5 tsp (20-25 ml) if using 5%)

6. Stir in the chopped dill and mix until evenly combined.

   ⅔ cup (150 ml) fresh dill, finely chopped

7. Peel the cooled potatoes and cut them into bite-sized pieces.

   2.2 lbs (1000 g) boiled baby or fingerling potatoes

   
   

   Fold the potatoes into the sauce, gently heating until heated through. Taste and adjust seasoning if necessary.

   
   

   Serve the creamy dill potatoes warm, accompanied by e.g. gravlax (cured salmon).

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