These Creamy Dill Potatoes are a classic Ukrainian dish. They are best with fresh new garden potatoes but can also be made year round with baby or little potatoes. my method is different from others in that I cook the cream separate from the potatoes to better control the end result.
- Potatoes - New Potatoes are the potatoes you first get in your garden. They have very thin skins and aren't very starchy. These work best with this recipe. You can use any variety of new potatoes (russet, red, white etc) I have also successfully made this recipe many times with baby potatoes or little potatoes over the years.
- Cream - 33% fat also known as Heavy Cream or Whipping Cream
- Dill - Its gotta be fresh. I have made this with dried dill and it just wasn't as good! This recipe is what it is because new potatoes and dill are ready in the garden at the same time so if at all possible, source some fresh dill 😀
- Green Onion - This is actually optional, but it adds wonderful flavour.
- salt and pepper
How to Make Ukrainian Style Creamy Dill Potatoes
- Wash and Cut the Potatoes, Green Onions and Dill
- Cook the Potatoes and Reduce the Cream
- Combine and Serve
How to Reduce Cream
Heavy Cream can be reduced by about half its volume! Cream can take anywhere between 10-30 minutes to reduce this much. You can either bring it to a boil and then simmer or simmer and then bring to a maintained rolling boiling. I like the latter of the two as it lends to a quicker reducing time. If you find it too difficult to reduce cream you can always make a roux or add cornstarch
- Simmer until hot
- Bring to a rolling boil
- Hold at that state and stir frequently.
How do I Heat up Leftover Creamed Potatoes
These can easily be reheated in the microwave. Heat in 30 second increments until heated through. Stirring between each microwave session.
Another way is to do it on the stove top with a splash of new cream. I find this more of a hassle with small quantities of leftovers but worth it when reheating for a meal serving many.
What dishes go well with Creamy Dill Potatoes?
Creamy Dill Potatoes
- 2 Pounds New Potatoes Baby Potatoes Work well too
- ½ Cup 33% Whipping Cream
- 2 Green Onion Finely Diced
- 1 Tablespoon Fresh Dill Chopped
- ¼ Teaspoon Table Salt adjust to personal taste preference
- ¼ Teaspoon Black Pepper adjust to personal taste preference
- Wash the potatoes. Cut all of them into an equal size. You can cut them to the size that bests suits you! I like to look at my smallest potato and cut the rest to the same size. about 2" is perfect.
- Wash and chop the green onion and dill. I like to cut the green onion as small as possible and the dill just removed from the stem and roughly chopped a few times.
- Measure out the cream, place in a small sauce pan or thick bottomed frying pan
- You can boil or steam the potatoes.To Steam: Place in a double boiler and steam until fork tender (10-15 minutes)To Boil: Place the the potatoes in a large pot and cover with water so that the water is 1" above the potatoes. Bring to a boil and boil until fork tender (about 10-15 minutes) You can add salt to the water in this step, if desired.
- While the potatoes are cooking, reduce the cream.In professional kitchens, cream is often reduced in frying pans as it increases the surface area and speeds up the progress. I like to use a small sauce pan. Both work well! Its important to choose a pot or pan with a thick bottom as this greatly aids in minimizing your risk of scalding your cream. Simmer the cream on a low temperature. Then, once it has been brought up to a near boiling temperature you can maintain it a rolling boil. By slowly bringing it up in temperature you are going to avoid "breaking it", scalding it, and you will hopefully not have it boil over. I like to stir it constantly while it cooks. and I tend to it for about 10 minutes while the potatoes are cooking. About 5 minutes in to the cooking, I like to add the dill and green onion. Adding it early helps infuse more flavour. Add salt and pepper now.If you're cream isnt as thick as you'd like, thats ok it will thicken in the next step.
- Drain the potatoes and return to the pan. Cook off any lingering moisture by letting them sit in the pan on the stovetop with the element on. Dry potatoes help the cream stick 🙂
- Pour the cream mixture onto the potatoes while the pot is still on the element. The cream with thicken further here. Stir once or twice to distribute. Over stirring will just make the potatoes turn into mashed potatoes. Sauce will thicken even more as it sits! so remove and serve after 2 minutes on the stove..
- Leave a review and let me know if you have any questions.