Swedish mashed potatoes
Smooth creamy mash with a pinch of nutmeg. PErfect to serve as a side with meatballs.
Equipment
- Potato ricer or potato masher
Ingredients
- 2 pounds potatoes 1 kg
- 2 tablespoon butter
- 1 cup milk (full fat is preferred) 2,4 dl
- ½ teaspoon white pepper
- 1 teaspoon salt-for boiling water
- ¼ teaspoon salt for the mash
- ¼ teaspoon ground nutmeg
- 2 tablespoon chopped parsley as decoration -optional
Instructions
- Peel the potatoes and rinse in water. Chop into same-size chunks. Add into a large pan. Cover with water and add 1 teaspoon salt.
- Bring to a boil, and boil until soft, around 15-20 minutes. Drain the potatoes using a colander.
- Push the potatoes through a ricer or use a potato masher tool.
- Add in the milk, butter, and spices and mix with the potato masher or use a hand mixer to beat the mash very gently. (The best result is if you warm the milk and butter in a saucepan or microwave before pouring it into the mash)
- If the mash seems too thick, add a bit more warm milk until you reach the desired consistency.
- Transfer the creamy mashed potatoes to a serving bowl and decorate with some chopped parsley or chives.
Notes
This recipe can serve up to 6 portions depending on your portion size.
Serve mash with meatballs, sausage, oven-baked salmon, roasted chicken or a stew.
You can flavor your mash additionally with some of these options: ¼ cup chipped chives, ½ cup fried bacon bits, black pepper, 2 tbs horseradish. One option is to replace some of the potatoes with carrots or celery or sweet potatoes.
Leftovers can be used to make potato casserole, duchess potatoes, in pancake batter, bread recipe, or to make potato flatbreads.
Store leftovers in fridge covered air tight a maximum of three days.
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 41gProtein: 6gFat: 8.5gSaturated Fat: 5.5gSodium: 600mgFiber: 2.5g
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