And to go with those Swedish Meatballs…
Swedish Creamed Potatoes
5 Tbs butter
1 lg onion, sliced thin
6 cup red potatoes, diced
1 tsp salt
½ tsp pepper
1 cup half-and-half
3 Tbs minced fresh parsley or dill
Heat 2 Tbs of the butter in a skillet and cook onion till tender and golden [this takes at least 10 minutes!] Transfer onions to a casserole [something that can be used on top of the stove like a Dutch oven].
Heat remaining butter and sauté potatoes in it until golden brown and half cooked. Transfer potatoes to casserole. Season with salt and pepper and mix well with onion. Add cream. Simmer, covered, over lowest heat, stirring occasionally, until potatoes are done, about 15 minutes. Add more cream or milk if the potatoes get too dry while cooking. Before serving, sprinkle with the parsley or dill.