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.

Cremige Dillkartoffeln (creamy Dill Potatoes)

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

  1. 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.
  2. Drain the potatoes and return them to the pot.
  3. 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.
  4. Using a potato masher or fork, mash the potatoes until creamy and well combined with the cream mixture.
  5. Season with salt and pepper to taste.
  6. 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