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Swedish Potatoes with Dill Cream Sauce

2 lb Harvest Haven new potatoes
1 tbsp butter
1 heaping tbsp flour
1/3 cup cream
1/3 cup milk
1 bunch fresh Harvest Haven dill leaves, chopped roughly
Salt and pepper, for seasoning

In a medium to large pot, boil potatoes until tender. After removing the water, place the pot back to the heat for 2 to 3 minutes to remove additional moisture from the cooked potatoes. Set aside.

In a small saucepan, melt butter. Add flour. Mix until the flour has turned into a soft paste.

Add cream. Whisk to avoid getting clumps.

Slowly add milk, continue whisking. Simmer for around 5 minutes.

Season with salt and pepper.

The cream mixture would be slightly thicker now. Mix with a spatula or wooden spoon, scraping the sides of the pan and making sure that there are no lumps in the cream.

Pour cream mixture over cooked potatoes. Mix.

Add chopped dill. Mix to combine properly. (Try to coat each potato with cream and dill.)

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