This is one of my absolute favorite summer dishes that my mom has made for years. I don’t know why it’s a summer-only dish, it just seems fitting for some reason. Don’t count calories, people, just enjoy!
Creamy Dill Potatoes
Author: Feisty Frugal & Fabulous’ Mama
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 2.5 lbs potatoes, unpeeled and quartered if large
- 2 cups whipping cream
- 1 tbsp chopped dill
- 1 tbsp chives
- 1 tbsp sour cream
- Flour to thicken (approx ½ tsp)
- Salt and pepper to taste
Instructions
- Wash unpeeled potatoes and quarter if needed (I love using small potatoes for this!)
- Boil potatoes in salted water, drain.
- Heat 2 cups of whipping cream to boiling (slowly, as the cream will burn easily!) Simmer on medium-low for 10 minutes.
- Add 1 tbsp chopped dill, 1 tbsp chives and 1 tbsp sour cream.
- Add flour to slightly thicken and salt and pepper to taste.
- Pour over potatoes in serving dish and enjoy!
Im making these!YUM!!!!!Thanks
These look so good and the recipe doesn’t look too difficult, so I’ll have to try this!
Oh a recipe I know I would love, yum! Trying it this weekend
Oooh! Sounds delicious – and calorie free, of course!
Nom nom nom… I never did care much for those pesky calorie counters anyways
I looooove dill, and it goes so great with potatoes. This looks great!
Sounds delicious.
My boyfriend and I made this the other night for my family. I have this horrible habit of assuming the dish didn’t work out before tasting it. The sauce tasted like warm milk to me, it was very thin. I poured it over the potatoes anyway…then I realized it coated them perfectly, and in the end it was delicious! It did need a lot of salt though. And I think I ended up putting a bit more herbs in the sauce too. I made this with a chicken dish I found on pinterest( the one that has the Dijon mustard/maple syrup/rice vinegar sauce) and it overall was an amazing meal.