Buttery Swedish Mashed Potatoes (Potatismos)

These Buttery Swedish Mashed Potatoes (Potatismos) are impossibly smooth, rich, and finished with a hint of warm nutmeg - the signature spice that makes them unmistakably Swedish! We use a potato ricer for that ultra-velvety texture and heat the butter and milk together before folding in for a silky, lump-free mash every time. The perfect side for Swedish meatballs, or any time you want creamy, comforting potatoes!

Prep Time10

Cook Time20

Course: Side Dish, Sides

Cuisine: Nordic, Scandinavian, Swedish

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 259kcal

Author: Briana

Equipment

Potato ricer

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

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!

Nutrition