Creamy Dill Potatoes

These Dill Potatoes are creamy and comforting and have A LOT of dill for a delicious fresh flavor.

When I was growing up, we had a big garden out back. My grandparents also had a big garden. We spent a lot of time out in the mud planting and then weeding and then harvesting.

My favorite time of year back then was when the potatoes were in season. Those new baby potatoes are and were the best part of summer. My Baba and my mom both made a new potato dish that took advantage of another thing that was also growing in the garden at the same time. You guessed it – fresh dill! It was my absolute favorite potato dish growing up, and it still is.

A white bowl with halved small red potatoes with lots of dill, onions, and some creamy sauce.

What Kind Of Potatoes?

Nowadays I don’t have access to new potatoes very often, but when I do, I make this without a second thought. This is the dish to make when you have new potatoes.

I also make this delicious creamy dill potato dish when I don’t have new potatoes. In that case, I use small red potatoes. It’s not quite the same as with those new baby potatoes, but it’s still soooo good.

How To Make Creamy Dill Potatoes

To make this dill potato recipe what you first do is to boil the potatoes until they’re fork tender. While they’re cooking, you sauté chopped onion in some butter. To the onion and butter, add heavy whipping cream and let that cream come to a boil over medium heat. Make sure to keep stirring it the whole time so that it doesn’t burn. The boiling evaporates off some of the water from the cream and thickens the sauce.

Then you add in the chopped fresh dill. It’s A LOT of fresh dill. When I’m teaching someone to make this recipe in person I tell them to add more dill than they thought they should add, and then add the same amount again. It’s seriously a lot of dill.

By then, your potatoes should be ready. Drain those and add them to the creamy dill sauce. At this point the dish is pretty much ready. I leave the skillet over low heat for a moment or two and stir the potatoes just so that everything incorporates. I taste the sauce here as well and add more salt and pepper, if needed.

And then I eat. I can’t tell you how happy this recipe makes me. It takes me back to my childhood and it is truly so tasty. I hope you and your family like it as much as I do.

Have a great day!

Christine :)


Creamy Dill Potatoes

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


This is my favorite potato recipe of all time. It’s creamy and comforting and has A LOT of dill for a delicious fresh flavor.


  • 2 lbs. small new potatoes (or use red potatoes)
  • 2 tsp. plus 1/4 tsp. salt, divided
  • 3 Tbsp. butter
  • 1 medium onion, chopped
  • 1/2 cup whipping cream
  • 1/8 tsp. black pepper
  • 1 cup of fresh dill fronds, chopped (approx. 1 oz. package of fresh dill)


  1. Wash the potatoes and then cut any larger ones in half.
  2. Put the potatoes in a medium saucepan and just cover with cold water. Add 2 teaspoons of the salt and stir.
  3. Partially cover the pot and bring to a simmer over high heat.
  4. Uncover and reduce heat to low. Stir.
  5. Simmer the potatoes until the are fork tender, 5-8 minutes. Drain.
  6. Meanwhile, in a large skillet melt the butter over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, 3-5 minutes.
  7. Add the whipping cream, the remaining 1/4 teaspoon of salt, and the pepper. Stir.
  8. Increase the heat to medium and bring the cream up to a boil, stirring constantly. Reduce the heat to low and add the dill.
  9. Add the drained potatoes to the skillet. Use a large spoon to turn them over in the cream sauce, coating them.
  10. Gently stir them in the sauce over low heat for 1 minute. Serve.

This recipe originally appeared in September 2013 and was revised and republished in March 2021.

Creamy Dill Potatoes

71 responses to “Creamy Dill Potatoes”

  1. Jalco says:

    This recipe was amazing! I was looking for dill recipes – I have so much dill in the garden. I’m so happy this was the first recipe I made using the fresh dill because I’m making it a 3rd day in a row. Big hit! So creamy and flavorful. Thank you so much for this!

  2. Monique says:

    I’m wondering how these are the next day.. Can you reheat them without ruining the cream? There is an event that I need to cook for but it needs to be done the night before. Any feedback?

    • Christine Pittman says:

      Monique, Yes, you can reheat them the next day. Do it slowly though, whether you use the microwave or stovetop or oven. Stir regularly but gently so as to not break up the potatoes.

  3. Beth says:

    I really enjoyed this recipe, but I wanted to share a few differences I found:
    1. The potatoes (I was able to get new potatoes at our farmer’s market) ended up cooking closer to 15 minutes than 5 minutes.
    2. The cream reduced very quickly, so I ended up using almost twice what the recipe called for in terms of cream. To correct this, I also ended up using about double the salt and pepper from what the recipe called for.
    3. The amount of dill in this recipe is PERFECT! I love dill but was questioning the whole cup of dill. Don’t question it – love it. It’s amazing.

    Thanks for sharing. I’ll definitely make this again!

    • Christine Pittman says:

      Beth, Thank you so much for your feedback! I’m betting that our potatoes had some differences in density and size. As to the cream reducing quickly, I’m not sure. I keep the pan at low until the onions are done and add the cream at that point. The low temperature doesn’t get it going much. Then I turn it to medium just until it bubbles. Having said that, when I make this dish I’m trying hard to get the cream in while not having to add too much of it. It would absolutely be better with more cream! And the dill: I know! Crazy, right?

  4. Colcannon says:

    […] If you like this recipe, I think you’ll also love these Potatoes with Lots of Dill. […]

  5. Tracey says:

    I found this recipe when I was looking for a way to use all the fresh dill I have in my garden. It’s simply delicious! Thanks for sharing!

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  9. Dina says:

    it sounds delish!

  10. Suzanne says:

    I love potatoes and dill! The only potato salad I make has tons of fresh dill in it, as well as some chopped dill pickle.

  11. Anny says:

    I am sure I tasted just regular boiled potatoes with gravy before I was born. Also many, many authentic Danish Pastries. I was Born in Denmark, to Danish parents. I am also sure there were many items from smorgasbords I tastes too.

    • Christine Pittman says:

      Anny, those sound like wonderful first tastes to have. I’ve always wanted to try a traditional smorgasbord. I’ve always been intrigued by the idea of all those tasty foods.

  12. These potatoes look fantastic, Christine! Love that this is one of those passed-down family recipes – they are the BEST!! Thanks for sharing. :)

  13. Melissa says:

    Hash browns! With salt and pepper and melted cheese. Something so simple and perfect and yep. Pretty sure I ate this before I was born, lol.

  14. Patte Evans says:

    Potato Surprise or Cheesy Potato Casserole – that’s what I love.

  15. nicole says:

    Yummy potato soup! I’m sure I tasted that before I was born. Still a favorite of mine today. Great giveaway!

    • Christine Pittman says:

      Potato soup is one of my favorite comfort foods too. I make it the way my mom does, with bacon. You put cubed potatoes onto boil in salted water. Then you fry chopped bacon and then add flour to the bacon fat that is rendered. Cook for a minute or two. WHen the potatoes are fork tender you pour the bacon-flour mixture into a pot, right in there with the water and the potatoes. Stir, taste, season and eat! Not much better than that. Come to think of it, I haven’t had that soup in ages. I just might make some this weekend.

  16. Elisabeth says:

    Potatoes are one of my fave foods, period. But I’ve always loved mashed potatoes; we had them quite a bit growing up (and not the fake from-a-box kind). Now I invariably add a bit of garlic and cheddar cheese for a little extra to my meals.

    And I do believe that there is a connection between what our moms ate while we were in utero. When she was pregnant with my younger sister, she couldn’t stand potatoes or carrots. To this day, my sister can’t stand those foods, either.

    • Christine Pittman says:

      That is so interesting about your sister! I’m going to ask my mom if there were any foods she disliked when pregnant and see if they match any of my dislikes. How fun! (Your mashed potatoes sound delicious. I love them too, plain with butter, salt and pepper or loaded up with other things. As long as they’re soft and potatoey, I’m a happy girl).

  17. Noreen says:

    Shepard pie, my grandmother and mom used to make it all the time

    • Christine Pittman says:

      Here’s something interesting. My mom never made shepard’s pie. Not sure why not. It just wasn’t something that I had growing up. But now I’m married to a Brit and so that is his comfort food. And it very very quickly became mine too. We have it often in the fall and winter.

  18. Beth says:

    My mom’s potato soup was the comfort food of choice when it was cold outside!!

    • Christine Pittman says:

      I adore potato soup. It’s so warm and filling and soft. I can’t wait for colder weather so I can make up a batch.

  19. ligia says:

    my mom makes baby new potatoes with sour cream sauce and dill..they’re delicious and really really creamy. probably they taste the same, ts just wth sour cream.

    • Christine Pittman says:

      I bet they’re very similar. I’m going to try making them with sour cream because I always always have that on hand and rarely have the whipping cream. It would be super convenient if I could get that comfort without needing a special ingredient. Thanks for the idea!!

  20. Dawna says:

    My Mother’s Potato pancakes with Applesauce. Odd because she is half Greek but I LOVE her potato pancakes.

    • Christine Pittman says:

      What sort of potato pancake does your mom make? Are they the really crunchy kind or the softer kind that has a bit of a batter to them? My mom and Baba made the latter and I love them that way, with sour cream instead of apple sauce. But I also do the crispy ones for me and my husband if we’re having smoked salmon for supper. A great pair!

  21. Melissa G says:

    I’m not sure about potato recipes but my mom did eat a ton of slim jims and chocolate ice cream. I think it’s totally influenced my taste because I love both today for sure. She does have an amazing augratin potato recipe that she makes now that I love…its so sinful, lots and lots of heavy cream and cheese…yum!

    • Christine Pittman says:

      That augratin recipe sounds amazing! Any chance she’d share the recipe with me? I’d love to check it out. That’s funny about the slim jims and chocolate ice cream. I need to ask my mom what foods she loved when pregnant to see if it influenced me at all.

  22. Karen I says:

    My mother loved mashed and scalloped potatoes and I have a special fondness for them. My daughter adores Mexican food; when I was pregnant I desired Taco Bell bean burritos.

    • Christine Pittman says:

      Wow! I love that your pregnancy cravings are showing up in your daughter’s food preferences. How cool is that? (I love mashed and scaolloped potatoes too. I haven’t done scalloped potatoes in awhile. Thanks for the reminder of a true favorite dish!)

  23. Allie R. says:

    Not so much for me, but my son definitely came out of the womb with a taste for Indian and spicy food. By 8 months he was eating finely shredded curry chicken and now at 4 years old regularly eats things like Sriracha flavored potato chips. I had major Indian and hot wing cravings while I was pregnant and ate both frequently.

    • Christine Pittman says:

      I can’t believe your son likes such spicy stuff. We tried giving our kids bits of spice when very young hoping they would acquire a taste for it but no dice. My son even complains that garlic is spicy. We keep trying with subtle little bits hoping that it will work someday. Now I’m wondering if I should have had more spicy food when pregnant. I had such bad heartburn though that I can’t imagine it was appealing at the time. Oh well!

  24. Christine Pittman says:

    Goid luck Megan!

  25. I love potatoes, and I love dill. My kids refuse to eat potatoes so I don’t make this often, but this one seems worthy. :)

    • Christine Pittman says:

      My kids don’t like potatoes much either, except idmf I roll mash into balls and make snowmen. And fries. With this recipe I rinse them and then cut them into mini fries. They eat them if I also give them ketchup *sigh*.

  26. Amy B. says:

    Cream chipped beef. It’s an odd thing, but I love it. couple pieces of toast and a bowl of CCB to dip ’em in. Deeelicious!

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  28. lauren says:

    cheesy potatoes… sour cream, cream cheese, cheddar cheese, chives.. mmmmm

    • Christine Pittman says:

      Lauren, That sounds amazing. In high school one of my best friend’s mons used to make twice baked pitatoes with that cream cheesy mixture. Soooooo good!

  29. C A Franks says:

    Has to be mesquite grilled beef fajitas on homemade flour tortillas with guacamole. My mouth waters just thinking about it.

    • Christine Pittman says:

      I only ever made homemade tortillas once. They were so amazing but I found it time-consuming. I wonder if practice would make it quicker. They sure were good!

  30. This looks SO GOOD, Christine! Especially the lots of butter, lots of cream, and lots of dill part!! :)

  31. Karen Lynch says:

    Beef stroganoff, my childhood favorite.

    • Christine Pittman says:

      Oh Karen! I love beef stroganoff. I turn to it all the time for a comforting dish in the winter. I can’t wait for it to cool off a bit so I can dive into some.

  32. Dawn DeVinney says:

    Had to be French Fries … LOL … ’cause I am most addicted to French Fries. Steak Fries, Waffle Fries, Shoestring Fries, Crinkle Fries…

    • Christine Pittman says:

      Dawn, That’s too funny! I love fries too, and almost all kinds. But my favorite are the homemade fries with the skins on served in a paper bag from a chip truck. I don’t find them in as many places as I used to but when I do, I eat enough to make up for it!

  33. BiteMe says:

    Sweet, shoyu glazed potatoes. Breaks my heart thinking about it.

  34. faleen fedol says:

    potato latkes

    • Christine Pittman says:

      I love latkes too! Do you have them with apple sauce or with sour cream? I know people who do both. My family always did sour cream.

  35. Paula says:

    What a lovely post about your Mom and her wonderful potato recipe!

  36. Jean says:

    My mom’s roasted parmesan potatoes. New potatoes, butter, salt, paremesan cheese and fresh Italian parsley. Season with fresh ground pepper and you’re in potato heaven!

    • Christine Pittman says:

      I am so so so going to try that. Don’t be surprised if a version shows up on this blog at some point this winter. They sound so so good!

  37. Katie says:

    This recipe looks and sounds divine! Potatoes are the ultimate comfort food!

  38. Shana says:

    I’m convinced that my mother ate a boatload of homemade mashed potatoes when pregnant with me, bc I cannot get enough of them, ever.

    I also blame her for my love of matzo ball soup.

    • Christine Pittman says:

      I didn’t have matzo ball soup growing up but have become a huge fan recently. There’s a Jewish restaurant near us that we go to quite often. I love their soup so much that I sometimes even order it for breakfast (with a corned beef sandwich). My husband thinks I’m nuts. But those matzo balls are so comforting and the broth must have schmaltz in it. I just can’t get enough of it! I’ve never tried making it though. Do you now of a good recipe?

  39. emily smith says:

    apparently my mom ate a lot of Mexican and Chinese…no potato stories that I’ve heard of!

    • Christine Pittman says:

      Do you love Mexican and Chinese foods now? Well, weird question, I guess. I mean, who doesn’t love Mexican and Chinese food? lol. But do you extra love them, do you think?

  40. Michelle says:

    My mom actually makes an amazing potato salad — it’s pretty simple and just involves dill, mayo, egg, and Greek seasoning. I have yet to try it (because I’m pretty sure I would eat it all in one sitting), but she made it for my kids last week and even THEY couldn’t get enough so I’m going to have to replicate it soon :)

  41. Oh, I love this. I am convinced I’m obsessed with tuna melts because my mother ate them by the pound when she was pregs with me- mercury in tuna be damned, apparently, so knock on wood :)
    I also believe a potato salad can never have too much dill or butter, so at least your mom was imparting subconscious wisdom while you were in there :)

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