Swedish Mashed Potatoes Recipe 465 Food

CREAMY MASHED POTATO

Steps:

• Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
• Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
• Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
• Add Flavourings then mash well, using milk to make it looser if desired.
• DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
• Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

THE BEST MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

SWEDISH POTATO PANCAKES (RAGGMUNK)

Steps:

• Peel, rinse and grate the raw potatoes into a bowl of very cold water. (If you're starting this the night before, cover bowl and refrigerate potatoes in the water til morning.).
• Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
• Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
• Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
• Stir the potato shreds into the batter.
• Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of canola oil (I use a paper towel to do this & you may need to reapply between each batch).
• When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
• Serve with sour cream & chives or lingonberry jam.

SWEDISH MASHED POTATO PANCAKES

Steps:

• Preheat the oven to 400 degrees. In a large saucepan, combine the water, milk, butter, salt, cumin, and onion powder. As soon as the mixture comes to a boil, remove the saucepan from the heat and add the potato flakes; mix until smooth. Add the parsley and egg and mix again until smooth.
• Form the mixture into 8 equal-sized patties. Brush both sides with the oil and place on a large nonstick cookie sheet that has been sprayed with nonstick cooking spray. Bake for 25 minutes, turning once halfway through the cooking.

CREAMY MASHED POTATOES

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

POTATO CHUNK SWEDISH MEATBALLS

Steps:

• Mix all ingredients well.
• Form into small balls (1 inch).
• Fry in batches in butter/oil mixture over low-medium heat, stirring often.The meatballs should be well browned and juices run clear, about 10-15 minutes.
• Remove and serve on a platter with a separate gravy made with pan drippings.
• Serve over mashed potatoes.

POTATISMOS (SWEDISH MASHED POTATOES)

Steps:

• In a large pot, cover the potatoes with water and boil until tender.
• Drain and mash the potatoes with a masher.
• Slowly whisk the milk together with the potatoes, preferably with an electric whisk. Add more milk if the mash is to firm.
• Season with salt, pepper, sugar and nutmeg.
• Add the butter and whisk until melted.