Creamy Dill Potato Recipe

Today I’ve joined with a group of bloggers to share our favorite comfort foods. My favorite comfort food is a potato recipe that my mom, like her mom before her, makes every year around this time using new baby garden potatoes.

The potato recipe @cookthestory tasted and fell in love with before she was even born. Potatoes in cream with lots and lots of dill.

Do you ever wonder if the foods your mom ate when pregnant influence which foods you love today? Do those foods bring you more comfort than others? I think they must.

I first tasted this potato recipe before I was born.

My mom didn’t tell me that. I just know it’s true because she makes this recipe every August and I was born  in September.

Late in August my mom heads out to the garden and tugs a potato plant from the mud. If 1 to 2 inch globes of starch are clinging to the roots, she knows it’s time. She gathers the potatoes into her basket and then zig zags her way out of the maze of plants, snagging handfuls of dill fronds as she goes.

Mom's new garden potatoes make for the best ever potato recipe

Picture taken by my mom, Phyllis Pittman, late summer 2013.

She brushes the dirt from the potato skins, washes them and then boils them in well-salted water. While the potatoes cook, she sautés onions in too much butter, adds too much cream and then throws in way way way too much fresh dill – more dill than you could ever imagine for a single recipe.

I don’t currently have my own garden and new baby potatoes are hard to come by. I find that small red potatoes are a great substitute. They don’t have that earth-tinged just-yanked-from-the-roots taste of new potatoes but they do have the tender skin. And they look really pretty covered in green dill.

The potatoes are drained and then folded into the oniony, buttery, creamy, dilly dilly dilly mixture.

The potato recipe @cookthestory tasted and fell in love with before she was even born. Potatoes in cream with lots and lots of dill.

That’s how my mom always makes new baby potatoes at the end of summer. And that’s the taste of comfort to me now.

I just realized that my baba used to make this potato recipe too. And since my mom was born in September, I bet that she, like me, first tasted these potatoes before she was born.

This potato recipe stuck with my mom and I’m glad because there are few things in life that bring me as much comfort as a bowl of creamy dilled new potatoes.

If you love dill as much as I do, be sure to also check out my soup-in-15 recipe for dill pickle soup.

Delicious Dill Pickle Soup, homemade soup in 15 Minutes. It’s like a creamy potato soup with extra salt and tang from the pickles and sour cream. So good!



Comforting Dill Potato Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings


The creamiest, dilliest potatoes you’ll ever eat.


  • 2 lbs. new baby potatoes (or small red potatoes), the largest ones cut in half
  • 2 tsp. plus 1/4 tsp. salt, divided
  • 3 Tbsp. butter
  • 1 medium sweet onion, chopped
  • 1/2 cup whipping cream
  • 1/8 tsp. black pepper
  • 1 cup of dill fronds, chopped (that is equivalent to the fronds from one 1 oz. package of fresh dill, if you, like me, don’t happen to have any growing in your garden)


  1. Put the potatoes in a medium saucepan and just cover with cold water. Add 2 teaspoons of the salt and stir. Over high heat, warm to a simmer. Reduce heat to low. Stir and then partially cover the pot. Simmer the potatoes until the are fork tender, 5-8 minutes.
  2. Meanwhile, in a large skillet melt the butter over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, 3-5 minutes.
  3. Add the whipping cream and remaining 1/4 teaspoon of salt and the pepper. Stir. Increase the heat to medium and bring the cream up to a boil, stirring constantly. Reduce the heat to low and add the dill.
  4. Drain the potatoes and add them to the skillet, using a spoon to turn them over in the cream sauce.

Here are all the wonderful comfort foods that the other bloggers are sharing today. 

from top to bottom, left to right

Chicken and Dumplings from Kokocooks

Mini Chicken Pot Pies from Katie’s Cucina

Smoked Tri Tip Soup from Yellow Bliss Road

Slow Cooker Chili and Cornbread from Clean and Scentsible

Jambalaya Risotto from Sweet C’s Designs

Chicken Tortilla Soup from Craft Quickies

Bacon Meatloaf and Seasoned Potatoes from Sweet Rose Studio

Slow Cooker Pot Roast from A Glimpse Inside

Taco Pie from Balancing Home

Browned Butter Apple Crisp from White House Black Shutters

Caramel Apple Cake from The Lilypad Cottage

Decadent Low Calorie Pumpkin Chai Latte from Ella Claire

Toffee Caramel Apple Cake from A Pumpkin and a Princess

Homemade Donuts from Crazy Little Projects


Now scroll down to the comments and tell me, is there a particularly comforting potato recipe (or any other recipe) that you’re pretty sure you tasted before you were born? Do you think the foods your mother ate before you were born influence your tastes today?