These Ukrainian Style Cream Dill Potatoes are a family classic, a tried and true Ukrainian dish that was served at many a supper at my grandma’s. This is probably one of my favourite dishes from my childhood!
Ukrainian Style Cream Dill Potatoes are easy, simple & delicious.
Yes, there are tons of people that also make cream dill potatoes, but for some reason I always call them Ukrainian potatoes. It’s just my thing. We are Ukrainian so I called these Ukrainian potatoes. These are one of the dishes from my childhood that I remember the most fondly, as my Grandma Marion would make these non-stop through the potato growing season. She would carefully dig up new potatoes, leaving some to grow to larger potatoes of course and then make these for dinner.
Ukrainian Style Creamy Dill Potatoes Recipe Tips & Tricks
- This dish is the best with potatoes that are brand new from your garden. The little potatoes that you can buy in the stores will also work and yes, if you really have to you can use full size potatoes.
- The type of potato doesn’t really matter, as we use baby red and baby russet potatoes whenever they are ready in the spring. Red potatoes will be more toothy and russet or gold will fall apart. Both are equally delicious!
- Fresh dill is the best and it will be ready the same time your new potatoes are if you plant early in the spring.
Cream dill potatoes are pretty much the first thing that I make every year when the garden starts producing those little carb bundles of joy, new potatoes! Oh there is nothing like new potatoes in the summer! And making the into cream dill potatoes? Even better!
Who’s looking forward to new potatoes in their gardens? I can’t wait!
Love
Karlynn
Ukrainian Style Creamed Dill Potatoes
Ingredients
- 6-8 cups of new potatoes washed, sliced and cleaned
- 2 tablespoons salted butter
- 1/3- 1/2 cup of whipping cream
- 1/2 cup chopped chives
- 2-3 tablespoons fresh dill
Instructions
- Put the potatoes in a pot, fill with water to cover and boil them until they are just soft. This part is important. You will have to cook these further in the cream, so make sure you cook them just to softness, no further.
- Drain the perfectly cooked potatoes and put them back into the pot.
- Add the butter and place the pot back on the burner.
- Add in the cream and cook the potatoes, simmering the cream until it reduces down.
- Toss in the chives and the dill, then serve!
Notes
Nutrition
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Dani Cameron says
So delicious. My new go to.
Doreen says
Try adding some chopped green onion as well as dill. Much better!!
Cheryl says
This is my go to recipe. Love these potatoes. You can actually cut up leftovers and use as potatoes salad and eat cold. Thank you,!
Lorraine says
I sometimes throw in a tub of sour cream if I don’t have cream. When it heats up it gets all creamy. And sauteed onions and lots of dill. Mmmmm!
angela hammill says
OMG these are so good!!! i looove DILL!!!
RonnaStefan says
Yum! I had these a few times over 20 years ago (big Ukrainian/Hungarian family gatherings in Canada) and was so happy to find the recipe. The women that used to make it never measured anything – they just eye-balled it all and made HUGE pots of this. Thank you for a recipe that I can make for just 2-3 people.
Gail Paton says
i’m so glad I’m Ukrainian , well , half anyway lol
Tracy Christensen Woloshyniuk says
You had me at cream & dill !
Li Ro says
Kristy Young I made these tonight !
Jodi Flatt says
Haha made these for dinner tonight!
Jerrod says
Best way to make this dish us this recipe. Made this today with creamed vegetables from garden. Awesome
Carol says
Hi! Yes it should be noted that these are exceptional with green beans, peas, corn, or really any vegetable. I just make sure I have a bit of extra cream put in pan. Also if you have some leftover turkey, ham, roast beef, any sort of meat, it is wonderful and is the perfect main.
Lynda K. Sopka says
Omg they are my favorite
Arlene Massey says
Something the Irish and Ukrainians have in common – a love of potatoes! I’m trying this asap
Sophie Nakoneczny says
Charlaine we were just talking about this!
Karen Hodgkins says
A must have for the fresh summer vegetables. My Mom always made this and I have carried on the tradition
Colleen Huska says
I wouldn’t say that is a Ukrainian dish. My grandmother was Irish and made them the same way that her mother made them.
Carol says
Husband is Irish. He loves potatoes, but has never heard of creamed potatoes. And dill is not common either. But more than that I believe it has more to do with where a person is raised as well. If you were to have grown up around us on prairies, no matter what nationality you are, this would be familiar. In Atlantic Canada they don’t know about this. And so it is with most food.
Jo Doyle says
Also add minced garlic😋
The Lary says
These are fantastic, especially with new potatoes in the spring, the small ones can be cooked whole or halved. I do them 50/50
Stephanie C says
These are the best potatoes EVER!!!!!!
Simone Bernicot says
don’t I have nice bossoms.