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Creamy Dill Potato Stew

Creamy Dill Potato Stew
This rich, herb-flecked potato stew is creamy without being heavy, with fresh dill elevating the flavor to pair beautifully with cold-smoked salmon. Perfect for weekend brunch or as a comforting side, it’s made with simple ingredients and delivers consistent flavor and texture every time. Smooth, savory, and bright, it’s a staple in my kitchen.
Ingredients
  • 2.25 kg (5 lbs) Yukon Gold or red potatoes, peeled and quartered
  • 540 ml (2 1/4 cups) whole milk
  • 115 g (1/2 cup / 1 stick) unsalted butter
  • 22.5 ml (1 1/2 tbsp) all-purpose flour
  • 25 g (1/2 cup) finely chopped fresh dill
  • Salt and freshly ground black pepper to taste
Instructions

1. Peel the potatoes—except for new potatoes, which only need scrubbing clean

2. Place potatoes in a large pot, cover with salted water, and bring to a boil

3. Cook until tender when pierced with a fork, about 15–20 minutes

4. Drain well and return to the pot over low heat for 1 minute to dry out excess moisture

5. In a saucepan, melt butter over medium heat

6. Whisk in flour and cook for 1 minute to form a roux

7. Gradually pour in milk, whisking continuously to prevent lumps

8. Bring to a simmer and cook for 2–3 minutes, until slightly thickened

9. Season with salt and pepper, then stir in chopped dill

10. Cut cooked potatoes into bite-sized pieces directly in the pot

11. Gently fold the warm sauce into the potatoes until evenly coated

12. Serve immediately, alongside cold-smoked salmon with a wedge of lemon for squeezing

Tools
  • Saucepan
  • Pot
  • Whisk
  • Cutting board
  • Knife

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