Mashed potatoes


A dish of mashed potatoes garnished with nutmeg and parsley

Potatismos (mashed potato) is more popular in Sweden than in the UK, so naturally Swedes normally make very good mosJohn Duxbury


A recipe summary for mashed potato as normally made in Sweden 


A potato ricer

• Use a potato ricer to press the potatoes if possible as it makes a much smoother mash. If you haven’t got a potato ricer, for special occasions it is worth mashing the potatoes until smooth and then using the back of a spoon to press the mashed potato through a fine sieve into a bowl.
• Always heat the milk in a separate pan (or in a jug in a microwave) and add it in stages to the mash until you get a consistency that is right to match the main dish.
• For a really creamy mash replace some of the milk with whipping cream.
• Don’t leave making mash to the last minute as it is easy to keep warm or reheat. Unfortunately, mash is sometimes spoilt because it has been rushed and so it isn’t smooth enough, cold milk has been added or the seasoning hasn’t been checked! 


1 kg (2¼ lb) potatoes suitable for mashing
    lightly salted water
300 ml (1¼ cups) milk
30 g (2 tbsp) butter, softened
1 tsp   salt
    freshly ground white pepper
    freshly grated nutmeg, optional


1. Peel the potatoes and add them to a saucepan of lightly salted water.

2. Bring the potatoes to the boil and simmer with a lid on for about 20 minutes until the potatoes are soft.

3. When the potatoes are nearly ready, add the milk to a separate saucepan and heat to simmering point.

4. When the potatoes are really soft, drain them using a colander and then place them back in the pan. Shake the pan over a gentle heat for a minute or so to get rid of any remaining water.

Potatoes in a pan after being forced through a ricer 

5. Transfer the potatoes back to the colander and then push them through a ricer back into the pan again.

6. Using a fork, metal spoon or an electric whisk, gradually whisk in the milk and butter until you have the right consistency for your dish. (You might not need all the milk.) Don’t overbeat the potatoes or they will end up a bit gluey.

7. Season generously with salt, a little white pepper and some grated nutmeg (optional). Taste and adjust the seasoning.

Grönt potatismos

For grönt potatismos (green potato mash), add 2 tablespoons of finely chopped parsley or chives to the mos above.

Krämigt selleri- och potatismos

For krämigt selleri- och potatismos (creamy celeriac and potato mash), replace half of the potatoes with celeriac and cook as above.  Add 2 tablespoons of finely chopped parsley and 2 tablespoons of freshly squeezed lemon juice.

Potatismos med pepparott

For potatismos med pepparott (mashed potato with horseradish), replace two thirds of the milk with soured cream and add 3 tablespoons of finely chopped parsley and 4 tablespoons of freshly grated horseradish. (If you can't find fresh horseradish use hot horseradish sauce instead.)

Potatismos med Västerbottensost

For potatismos med Västerbottensost (mashed potato with cheese from Västerbotten), add 50 g (2 oz) of freshly grated Västerbottensost and use black pepper instead of white pepper. (If you can't find Västerbottensost use Cheddar cheese instead.)


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