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.
I found your recipe on TikTok. It is so so so good. Tastes just like the dill potatoes that my Babcha used to make. Thank you for this!
Sherry, I’m so happy you like it. Thanks for coming over from TikTok and for leaving a review <3
I LOVE this recipe, it’s the most amazing comfort food!! Already made it once and loved it! Was curious about prepping it ahead of time… Do you think it will stand up if I make it and then reheat it a few hours later? (Always trying to make dinner easier …. Lol.)
Dee, I’m so happy you like this recipe. It really is one of my all time favorites! And yes, you can reheat this one. I’ve reheated it on the stove, in the microwave, and in a covered casserole dish in the oven at 350F. Just stir it often, whichever method you choose. You might also need to add a bit more cream since the potatoes can start to soak it up. Thanks for the kind comment!
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!
Jalco, I’m so happy you like it. It’s one of my favorites!
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?
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.
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!
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?
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!
it sounds delish!
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.
Suzanne,
I never put dill pickle in my potato salad. What a great idea!
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.
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.
These potatoes look fantastic, Christine! Love that this is one of those passed-down family recipes – they are the BEST!! Thanks for sharing. :)
Allie,
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!
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.
Melissa,
I LOVE hashbrowns with melted cheese. One of my favorite breakfast foods.
Potato Surprise or Cheesy Potato Casserole – that’s what I love.
Patte,
What is Potato Surprise? Do you have a link you could give me? I’m intrigued!
Yummy potato soup! I’m sure I tasted that before I was born. Still a favorite of mine today. Great giveaway!
Nicole,
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.
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.
Elisabeth,
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).
Shepard pie, my grandmother and mom used to make it all the time
Noreen,
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.
My mom’s potato soup was the comfort food of choice when it was cold outside!!
Beth,
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.
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.
Ligia,
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!!