Swedish Potatoes

These are rich and satisfying. They can be a little oily, so plan to eat only a small portion if you are watching what you eat. If you don't want to use dairy products or to make this vegan, try Swedish Potatoes 2.

• Ready In: 55 mins
• Serves: 8-12

Ingredients

• 1  lb  baby yellow potato
• 4  tablespoons unsalted butter
• 2  tablespoons  dried dill leaves
• 2  teaspoons paprika
• 1⁄4 teaspoon  grated nutmeg
• 1  small onion, minced
• 1  garlic clove, minced
• 1  teaspoon salt
• 1⁄2 cup sour cream
• 1  tablespoon 2% low-fat milk
• 1  teaspoon lemon juice

Directions

1. Melt butter in pan at medium/high heat.
2. Add onion, garlic, nutmeg, paprika, and half of the dill.
3. Wash potatoes and cut into bite sized, uniform pieces.
4. Stir butter and add potatoes and salt, stir to coat with butter.
5. Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender.
6. Mix remaining dill with sour cream and milk, blend well and add lemon juice.
7. Spoon potatoes into a serving dish with a slotted spoon to remove excess butter.
8. Serve sour cream sauce with potatoes or pour over them and blend, depending on your tastes.