These Swedish Mashed Potatoes (Potatismos) are buttery, impossibly smooth, and the perfect bed for our classic Swedish meatballs. The secret ingredient? Nutmeg! 😉That little touch of warm spice is what makes them unmistakably Swedish!🇸🇪 We're using a potato ricer for that ultra-velvety texture, and trust us - they're absolutely irresistible smothered in gravy! 🤤
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Cozy Swedish Comfort Food 🇸🇪
Growing up with Finnish and Swedish heritage and spending time in Norway as an exchange student, I fell hard for Nordic comfort food. These creamy mashed potatoes are at the heart of so many of those meals!
Potatismos is THE classic side dish for Swedish meatballs (köttbullar med gräddsås), and for good reason. 😉 The velvety texture soaks up all that silky gravy, and the hint of nutmeg ties everything together.🤤 We're also serving ours alongside stirred lingonberries and Nordic pickled cucumbers for the full spread!
Heating the butter and milk together before adding means everything incorporates beautifully with no gluey, overworked mess. These also reheat like a dream! Just add a splash of warm milk and stir gently. Perfect for getting ahead on a big Swedish dinner spread! 🇸🇪
🥔Ingredients
Just a handful of simple ingredients here - potatoes, butter, milk, salt, pepper, and the all-important nutmeg for that classic Swedish flavor!
How to Make Creamy Swedish Mashed Potatoes 🇸🇪
Swedish mashed potatoes come together quickly - the key is heating your butter and milk while the potatoes boil, so everything's ready at the same time. Here's how to make them:
- Step 1: Peel and cut potatoes into halves or quarters, keeping them fairly large. Place in a large pot and cover with cold water by 1-2 inches. Add 3 tablespoons kosher salt, or, 1 tablespoon of salt per pound of potatoes!
🥔 Potato pick: Floury potatoes like Russets are traditional and make the fluffiest mash, but we love Yukon Golds for their naturally buttery flavor and creamy texture - a happy medium!
💡 Start with cold water! This helps the potatoes cook evenly from the outside in.
🧂 That's a lot of salt! Trust us - potatoes absorb a lot of water while they cook, and this is how they get seasoned from the inside out. Think of it like pasta water!
- Step 2: Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until completely fork-tender. You want them soft all the way through!
Drain the potatoes well in a colander and let them steam for 1-2 minutes to release excess moisture.
- Step 3: While the potatoes cook, combine butter, milk, nutmeg, kosher salt, and pepper in a microwave-safe container, or small saucepan.
🧈 Better butter matters! With so few ingredients in this recipe, they all count! Use a high-quality, European style butter for the most authentic flavor and texture. We use Plugrá European-Style Butter, the official butter partner for our blog. With 82% butterfat, it makes these extra rich and silky. 🤤
🥛 Milk: Whole milk is traditional and what we use here. For extra richness, you can swap some of the milk for heavy cream - but classic potatismos uses just milk!
- Heat, stirring occasionally, until butter is melted and the mixture is steaming. Keep warm until adding to the potatoes!
🥛 Why heat the milk and butter? Adding cold liquid to hot potatoes can make them gluey. Warm liquid = smooth, creamy mash!
- Step 4: Working in batches, press the hot potatoes through a potato ricer back into the dry pot, or a mixing bowl.
- Step 5: Pour about half of the warm butter-milk mixture over the riced potatoes.
💡 No ricer? A potato masher works too - you'll just get a slightly more rustic texture. Never use a food processor or blender though, unless you want potato glue! 😅
- Step 6: Gently fold in with a wooden spoon or spatula. Gradually add more liquid, folding gently, until potatoes reach your desired consistency.
🚫 Don't overmix! Overworking the potatoes makes them gummy. Gentle folds are your friend here.
Taste and adjust seasonings if desired. Serve immediately with parsley, and maybe some extra butter on top too! 😉
🧂Salt. We use Diamond Crystal kosher salt. If using Morton's, use half the amount.
⚪ Pepper note: White pepper is traditional in Swedish cooking, but we usually just have black pepper on hand - it works great!
Serve your potatismos hot alongside Swedish meatballs (or these Norwegian meatballs!), stirred lingonberries, and Nordic pickled cucumbers for the full Swedish spread. Spoon that gravy generously - there's no such thing as too much! 🤤
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📖 Recipe
Buttery Swedish Mashed Potatoes (Potatismos)
Equipment
Ingredients
Potatoes:
- 3 pounds potatoes peeled and cut into halves or quarters
- 3 tablespoons kosher salt for boiling water
Butter-Milk Mixture:
- 1½ cups whole milk
- 8 tablespoons unsalted butter 1 stick
- ¼ teaspoon ground nutmeg
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
For Serving:
- Fresh parsley for garnish
- Extra butter optional, but encouraged!
Instructions
- Peel and cut potatoes into halves or quarters, keeping them fairly large. Place in a large pot and cover with cold water by 1-2 inches. Add 3 tablespoons kosher salt.3 pounds potatoes, 3 tablespoons kosher salt
- Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until completely fork-tender. Drain well in a colander and let steam for 1-2 minutes to release excess moisture.
- While the potatoes cook, combine butter, milk, nutmeg, salt, and pepper in a small saucepan or microwave-safe container. Heat until butter is melted and mixture is steaming. Keep warm.1½ cups whole milk, 8 tablespoons unsalted butter, ¼ teaspoon ground nutmeg, 1½ teaspoons kosher salt, ¼ teaspoon black pepper
- Working in batches, press the hot potatoes through a potato ricer into a large bowl or back into the dry pot.
- Pour about half of the warm butter-milk mixture over the riced potatoes. Gently fold in with a wooden spoon or spatula.
- Gradually add more liquid, folding gently, until potatoes reach your desired consistency. Taste and adjust seasonings if needed.
- Serve immediately, topped with fresh parsley and extra butter if desired. 😉Fresh parsley, Extra butter
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Notes
- Storage: Refrigerate in an airtight container for up to 3-4 days. Reheat gently on the stovetop or microwave, adding a splash of warm milk and stirring gently.
- Freezing: Mashed potatoes can be frozen for up to 2 months, but the texture may become slightly grainy when reheated. For best results, add a splash of warm milk and stir gently to bring them back to life. Potatoes made with cream tend to freeze better than those made with just milk.
- Salt: We use Diamond Crystal kosher salt. If using Morton's or table salt, use half the amount.
- Potatoes: Floury potatoes like Russets are traditional and make the fluffiest mash, but Yukon Golds have a naturally buttery flavor and creamy texture.
- No ricer? A potato masher works too - you'll just get a slightly more rustic texture. Never use a food processor or blender!
- Milk: Whole milk is traditional. For extra richness, swap some milk for heavy cream.
- Pepper: White pepper is traditional in Swedish cooking, but black pepper works great!
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