This is the best recipe out there for showcasing garden-fresh new potatoes. It makes the potatoes the star of the show.
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 were the best part of summer. My Baba and my mom both made a potato dish that took advantage of another thing that was also growing in the garden at the same time. You guessed it – fresh dill! This creamy dill potato recipe was my absolute favorite potato dish growing up, and it still is.
Video: Making Potatoes With Dill
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 truly is the recipe that is best for new potatoes. It highlights all of their flavor and makes them the star of the meal.
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 but you don’t want to skimp on it.
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 these creamy dill potatoes as much as I do.
More Potato Side Dishes
I have a wide variety of side dish recipes for you to browse, but if you love potatoes like I do, make sure to bookmark some of the following delicious potato recipes.
Podcast Episode On Making Dill Potatoes
Listen to me explain briefly about how to make these potatoes, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Creamy Dill Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
DESCRIPTION
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.
Ingredients
- 2 lbs. small 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)
Instructions
- Wash the potatoes and then cut any larger ones in half.
- Put the potatoes in a medium saucepan and just cover with cold water. Add 2 teaspoons of the salt and stir.
- Partially cover the pot and bring to a simmer over high heat.
- Uncover and reduce heat to low. Stir.
- Simmer the potatoes until the are fork tender, 5-8 minutes. Drain.
- While potatoes cook, in a large skillet melt the butter over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, 3-5 minutes.
- Add the whipping cream, the 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.
- Add the drained potatoes to the skillet. Use a large spoon to turn them over in the cream sauce, coating them.
- Gently stir them in the sauce over low heat for 1 minute. Serve.
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This recipe originally appeared in September 2013 and was revised and republished in March 2024.
My Mother’s Potato pancakes with Applesauce. Odd because she is half Greek but I LOVE her potato pancakes.
Dawna,
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!
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!
Melissa,
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.
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.
Karen,
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!)
Goid luck Megan!
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. :)
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*.
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!
Amy, I don’t think I’ve ever had that before. Do you have a recipe link you could send me?
cheesy potatoes… sour cream, cream cheese, cheddar cheese, chives.. mmmmm
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!
Has to be mesquite grilled beef fajitas on homemade flour tortillas with guacamole. My mouth waters just thinking about it.
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!
This looks SO GOOD, Christine! Especially the lots of butter, lots of cream, and lots of dill part!! :)
Thanks Brenda! That means a lot to me coming from you.
Beef stroganoff, my childhood favorite.
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.
Had to be French Fries … LOL … ’cause I am most addicted to French Fries. Steak Fries, Waffle Fries, Shoestring Fries, Crinkle Fries…
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!
Sweet, shoyu glazed potatoes. Breaks my heart thinking about it. http://mysoorean.blogspot.com/2009/04/korean-potatoes-and-spinach-salad.html
Oh wow! Those sound so good! Love the sweet and spicy on potatoes. Yum!
potato latkes
Faleen,
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.
What a lovely post about your Mom and her wonderful potato recipe!
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!
Jean,
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!
This recipe looks and sounds divine! Potatoes are the ultimate comfort food!
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.
Shana,
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?
apparently my mom ate a lot of Mexican and Chinese…no potato stories that I’ve heard of!
Emily,
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?
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 :)
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 :)