Cremige Dillkartoffeln (creamy Dill Potatoes)
Cremige Dillkartoffeln, or Creamy Dill Potatoes, is a classic dish from Lower Saxon cuisine that combines the earthy flavor of potatoes with the fresh, aromatic taste of dill. This simple and comforting recipe is perfect for a cozy family dinner or as a side dish for a larger gathering.
Ingredients
- 1 kg potatoes, peeled and cut into chunks
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Place the potato chunks in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender.
- Drain the potatoes and return them to the pot.
- Over low heat, add the heavy cream, butter, and fresh dill to the potatoes. Stir gently until the cream is heated through and the butter is melted.
- Using a potato masher or fork, mash the potatoes until creamy and well combined with the cream mixture.
- Season with salt and pepper to taste.
- Serve the creamy dill potatoes hot, garnished with additional fresh dill if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 220 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Potato masher or fork
Tools
Knife Cutting board
Serving suggestions
Serve the Cremige Dillkartoffeln as a side dish with roasted chicken or grilled fish for a hearty and satisfying meal.
Tips & tricks
For a lighter version, you can use half-and-half or milk instead of heavy cream, although the dish won't be as rich and creamy.
Cost
$8