potatisgröt

Potatisgröt, literally potato porridge, is a traditional Swedish dish that yields a thick, creamy porridge made from potatoes cooked with milk or water, then mashed and gently thickened. Butter is often stirred in at the end, and salt is added to taste. Some variants use cream for a richer texture.

Preparation typically begins with boiling potatoes until tender, then mashing or passing them through a ricer. The potatoes are returned to heat with hot milk or water and simmered, stirring frequently to prevent sticking, until the mixture reaches a smooth, porridge-like consistency. The dish is seasoned with salt and enriched with butter. Depending on the recipe, sweeteners or spices may be added for a sweeter version.

Serving and variations: Savory potatisgröt is commonly served as a side dish to meat or fish, functioning similarly to a thick mash or polenta. A sweeter version may be eaten for breakfast or dessert, sometimes accompanied by sugar, cinnamon, or fruit preserves. The dish is associated with Swedish rural and winter cuisine and has historically provided a simple, filling meal.

Cultural notes: Potatisgröt belongs to the family of gröts in Nordic cuisine, where starches are cooked with liquid to form porridge-like dishes. It reflects traditional peasant cooking practices that relied on staple ingredients readily available in households and provided nourishment during leaner times.