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Swedish Creamed Potatoes

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“I cook this whenever I do my Christmas Ham with Prunes and Red Cabbage recipes. The three work wonderfully together. Its taken from Scandinavian Holiday Recipes. I have copied the recipe directly but I've never added the herbs or leeks (I always seem to forget) and I must warn you that every time I do this the potatoes take ages (an hour or so!) to cook, maybe its me doing something wrong. The saving grace is that if you do do it to accompany the ham and cabbage, both of those recipes are very forgiving timewise ; ie the ham can be turned down and then rested and the red cabbage can simmer away quite happily just being stirred occasionally.”

Ingredients Nutrition

  • 10 medium potatoes, peeled and diced
  • 2 tablespoons butter
  • 1 12 cups half-and-half cream
  • 12 tablespoon salt
  • 13 cup finely chopped fresh dill (any one or a mixture) or 13 cup finely chopped parsley (any one or a mixture) or 13 cup finely chopped chives (any one or a mixture) or 13 cup finely chopped leek (any one or a mixture)


  1. Melt the butter in a large pan and saute the potatoes.
  2. Add cream and salt, stir.
  3. Cook, covered, over a low heat for about 15 - 20 minutes. (Please note word of warning above). Stir occasionally as the cream can catch on the pan.
  4. Add herbs or leeks if using.
  5. Serve.

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