potetmos

Potetmos, or mashed potatoes, is a traditional dish in Norwegian cuisine. It consists of boiled potatoes that are mashed until smooth and creamy, then mixed with butter and milk or cream, and seasoned with salt. The texture ranges from light and fluffy to dense, depending on technique and the amount of dairy or water used. Optional ingredients include garlic, sour cream, nutmeg, or cheese to vary the flavor and richness.

Preparation typically involves peeling potatoes, cutting them into even pieces, and boiling until tender. They are drained and mashed while hot, with butter added first to improve texture. Warm milk or cream is folded in gradually to reach the desired consistency. Some cooks pass the potatoes through a ricer for a uniform texture. Potetmos is commonly served as a side dish to meat, fish, or gravies and can accompany traditional Norwegian dishes such as roast, cod, or lutefisk.

Origins of potetmos tie to the broader adoption of potatoes in European cuisine; in Norway it became a standard accompaniment in home cooking and festive meals. Regional variations may adjust the amount of dairy or incorporate added flavors, resulting in lighter or richer mashes.

Nutrition and variants: A typical serving provides carbohydrates from potatoes and fat from butter or cream; vegan preparations substitute plant-based milk and oil. See also mashed potatoes, Norwegian cuisine.