Swedish Meatballs with Mash and Cream Sauce

First, put the potatoes to boil: Peel them, cut into cubes, place in a larger pot, cover with water, and bring the contents of the pot to a boil. Then salt the water, reduce the heat to medium, cover the pot with a lid, and cook the potatoes for 15⁠–⁠18 minutes.

Meanwhile, prepare the meatballs. Peel and crush the garlic. Then take a large bowl, put the ground beef, crushed garlic, egg, dried dill, corn breadcrumbs, salt, and pepper into it, and mix everything thoroughly. Form 16 equally sized balls from the resulting mixture.

Once the potatoes are cooked, turn off the heat and drain them. Then prepare a smaller pot, add milk and 20 g of butter, and heat for 1⁠–⁠2 minutes over high heat until the butter melts and the milk is hot. Subsequently, pour the contents of the pot into the pot with the potatoes and whip the potatoes with an electric mixer into a smooth mash.