potatismos

Potatismos is the Swedish term for mashed potatoes. It is a traditional side dish in Sweden and other Nordic countries. The dish consists of cooked potatoes that are mashed with fat and dairy, typically butter and milk or cream, until smooth and light. Its texture can range from aerated to creamy, depending on technique and ingredients.

Preparation usually starts with peeled or unpeeled potatoes, boiled in salted water until tender, then drained. The potatoes are mashed while warm, and fat and dairy are added gradually to achieve the desired consistency. Common practice is to fold in melted butter and warm milk or cream, with salt and pepper to taste. For very smooth results, potatoes may be pressed through a ricer or passed through a sieve and then whipped.

Variations include using different dairies, such as cream instead of milk, or adding sour cream, yogurt, or stock for extra richness; some people add minced garlic or nutmeg; herbs like chives can be used as a garnish. Some prefer a lumpier texture by mashing less thoroughly.

In Swedish home cooking, potatismos is a standard accompaniment to many dishes, especially köttbullar (meatballs) and other meat dishes. The dish has roots in potato-based meals common from the 18th century onward and remains a common everyday staple. Leftovers can be refrigerated and reheated with a splash of milk.