Swedish dill-stewed potatoes
Swedish boiled potatoes gently coated in a cream sauce with fresh dill.
Preparation: 10 min · Cooking: 20 min · Total: 30 min · 4 servings
Ingredients
- 900 g potatoes — washed, peeled and cut into 3 cm pieces
- 250 ml pasteurized cream — milk allergen; keep chilled
- 20 g fresh dill — washed, dried and chopped; add at end
- 25 g butter — milk allergen; keep chilled
- 0.5 tsp salt — ½ tsp; add at end
Instructions
Measure ingredients
Measure 900 g potatoes, 250 ml pasteurized cream, 20 g fresh dill, 25 g butter and ½ tsp salt. Keep the cream and butter chilled until needed.
Cut potatoes and dill
Wash and peel the potatoes; cut into even 3 cm pieces. Rinse and dry the dill, then chop it. Keep the dill aside until the end so it stays green.
Boil and drain potatoes
Put the potatoes in a pot and cover with water. Bring to a boil, then simmer for about 10–12 minutes until a knife enters easily. Drain thoroughly; do not add the cooking water to the sauce.
Make the cream coating
Melt the butter in the emptied pot over medium-low heat. Add the cream and simmer gently for about 3–5 minutes until it lightly coats a spoon. Return the drained potatoes and fold carefully for 2–3 minutes until hot and evenly coated; do not boil hard or crush them.
Gently simmer cream coating: 300 seconds
Add dill and salt
Turn off the heat. Fold in all the chopped dill and the ½ tsp salt. Transfer the dill-stewed potatoes to a warm serving bowl.
Check texture and doneness
Check that the potato centers are tender with no chalky core and that the cream coats the pieces rather than pooling as thin liquid. If needed, warm gently for another minute; do not scorch the cream.
Potato tender through; cream lightly coats the pieces.
Serve and store safely
Serve warm as a side dish. Cool leftovers promptly and refrigerate covered at 4°C or colder within 2 hours. Eat within 3 days; reheat gently until steaming hot throughout.
Tips
- Add the dill only after turning off the heat to preserve its fresh flavor and color.
Common mistakes
- Do not boil the cream hard or fold the potatoes vigorously; the sauce can split and the potatoes can break.
Substitutions
- For a dairy-free version, use a suitable unsweetened plant-based cooking cream and fat; the sauce may thicken differently.
Storage
Cool promptly; refrigerate covered at 4°C or colder within 2 hours and eat within 3 days.
Reheating
Reheat gently on the stove, stirring, until steaming hot throughout; add a small splash of water only if the sauce is too thick.
About this recipe
Dillstuvad potatis is a Swedish potato side dish in a creamy dill sauce, often served with cured or smoked fish. This simplified cream-based version adds the dill at the end.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.