Ukrainian Style Cream Dill Potatoes

Ukrainian Style Creamed Dill Potatoes are perfect for your summer garden NEW potatoes!

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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 in a pink bowl and all its ingredients on blue background

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.

close up of Ukrainian Style Creamed Dill Potatoes in a bowl

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!



Ukrainian Style Creamed Dill Potatoes

Ukrainian Style Creamed Dill Potatoes are perfect for your summer garden NEW potatoes!
5 from 16 votes
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Side Dish
6 servings
Karlynn Johnston


  • 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


  • 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!

Recipe Notes

This is the best with new potatoes straight from the garden!

Nutrition Information

Serving: 1cup, Calories: 173kcal, Carbohydrates: 27g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 45mg, Potassium: 653mg, Fiber: 3g, Sugar: 1g, Vitamin A: 335IU, Vitamin C: 31.5mg, Calcium: 29mg, Iron: 1.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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krainian Style Creamed Dill Potatoes! Early baby potatoes are simmered in a cream,chive and dill sauce, a Ukrainian classic, and are SO GOOD!

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Dill Potatoes Side dish

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Doreen says

    Try adding some chopped green onion as well as dill. Much better!!

  2. 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,!

  3. 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!

  4. angela hammill says

    OMG these are so good!!! i looove DILL!!!5 stars

  5. 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.  

    5 stars

  6. Gail Paton says

    i’m so glad I’m Ukrainian , well , half anyway lol

  7. Tracy Christensen Woloshyniuk says

    You had me at cream & dill !

    5 stars

    • Jerrod says

      Best way to make this dish us this recipe. Made this today with creamed vegetables from garden. Awesome5 stars

      • 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.5 stars

  8. Arlene Massey says

    Something the Irish and Ukrainians have in common – a love of potatoes! I’m trying this asap

  9. 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

  10. 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.

  11. 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

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