Swedish Potatoes Recipe (2024)

4.39 from 31 votes

ByStacie VaughanOn Updated

7 Comments

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These Swedish Potatoes are the best mashed potatoes ever! Creamy, buttery potatoes are blended with sour cream and cream cheese, then topped with a golden-brown breadcrumb topping.

Swedish Potatoes Recipe (1)

These Swedish Potatoes are an old-fashioned family recipe passed down over generations—and I can absolutely see why. It’s DELICIOUS!

This recipe features the creamiest mashed potatoes whipped together with cream cheese, sour cream, onion, salt, and pepper, spread into a baking dish, then topped with breadcrumbs and baked until crispy. It’s a delicious side dish that adds a little extra pizzazz to your classic mashed potatoes!

Give this one a try. It’ll probably go in your family cookbook too!

Swedish Potatoes Recipe (2)

Why You’ll Love Swedish Potatoes

  • Quick to prepare. Just 15 minutes of hands-on time needed to put together this delicious side dish.
  • Versatile. Enjoy these Swedish potatoes with any of your favorite entrees!
  • A tasty twist on a classic. We all love classic mashed potatoes, but you can never go wrong by adding some sour cream, cream cheese, and a buttery breadcrumb topping!

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

  • Potatoes – I use regular white potatoes, but you can use any variety you wish. Yukon gold also makes a tasty option!
  • Sour Cream and Cream Cheese – I recommend using full-fat ingredients for a richer flavor and creamier texture.
  • Onion – Onion adds a little bit of texture and breaks up the richness of the other ingredients. Be sure to dice the onion nice and small so you don’t get any big chunks!
  • Salt and Pepper – Enhances flavor and adds a kick of heat.
  • Butter – Because you can’t have mashed potatoes without butter!
  • Breadcrumb Topping – Our breadcrumb topping is a simple combination of breadcrumbs and butter. I recommend salted butter, but if you only have unsalted butter that will work too.
Swedish Potatoes Recipe (3)

How to Make Swedish Potatoes

  • Step One: Fill a large pot with cold, salted water, then add in the potatoes. Be sure that the water covers the potatoes with about an inch to spare. Bring the water to a boil, then reduce the heat to medium-low. Cook uncovered until the potatoes are fork-tender, then drain the water.
  • Step Two: In the pan, combine together the potatoes, sour cream, cream cheese, salt, pepper, and butter. Use a mixer to whip until light and fluffy, then stir in the onions.
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  • Step Three: In a small bowl, combine breadcrumbs and melted butter. Spread the mashed potato mixture into a greased casserole dish, then layer the breadcrumb topping over the potatoes evenly. Bake at 350ºF until the breadcrumbs are golden-brown, then garnish and serve.
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Equipment Needed

I recommend these kitchen tools to help you make this recipe.

This post contains affiliate links.

What to Serve with Swedish Potatoes

You can serve Swedish potatoes in any way that you might serve classic mashed potatoes! Here are some of my favorite entrees:

  • Pork Schnitzel
  • Slow Cooker Country Style Ribs
  • Blackened Steak
  • Rustic Bacon, Herb, and Vegetable Pie
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Recipe Tips and Tricks

  • Start the potatoes in cold water. Starting your potato cubes in a pot of cold water allows them to cook more evenly for a better texture.
  • Check for doneness. Before draining the water, verify that the potatoes are cooked through with a fork. You should be able to pierce them easily. If there’s any resistance, then they need more time to cook.
  • Don’t over-mix. Over-mixing can create a thick, gluey texture. Mix until combined and fluffy, but no more.
  • Bake uncovered. This allows the breadcrumbs to get deliciously golden and crispy.
  • If you notice the breadcrumbs burning before the mashed potatoes are heated through, you can cover the baking dish with foil and continue to bake until warmed sufficiently.

Variations and Substitutions

  • Add a garnish. I like to finish my Swedish potatoes off with a sprinkle of fresh chives, but green onions or parsley would also be delicious.
  • Make them cheesy. These potatoes are already rich and tasty, but you can never go wrong with a little bit of cheese if you so choose. Try mixing in a handful of shredded cheddar or parmesan.
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Storage Instructions

Leftover Swedish potatoes can be covered and stored in the refrigerator for 3-5 days. To reheat, simply pop them back into the oven at 350ºF until heated through.

Can these be frozen?

I don’t recommend it. Mashed potatoes, especially mashed potatoes mixed with dairy, don’t freeze well. For the best results, serve them right away or store for just a few days in the refrigerator.

Can This Recipe Be Made Ahead of Time?

Totally! To prep this recipe ahead, cook and mash the potatoes, mix up all of the ingredients, then spread them into your casserole dish. Cover the dish, then place it in the fridge for up to a day.

When you’re ready to enjoy them, uncover, add the topping, and bake as directed!

Swedish Potatoes Recipe (8)

Potato Recipes

  • Irish Potatoes
  • Mashed Potato Casserole
  • Olive Oil Mashed Potatoes with Kale and Herbs (dairy free)
  • Swiss Potatoes
  • Twice Baked Potato Casserole
  • Bacon Ranch Potatoes
  • Slow Cooker Rosemary Garlic Mashed Potatoes
  • Party Potatoes
  • Muffin Tin Mashed Potatoes
  • Slow Cooker Garlic Potatoes

You’ll also like these Turnip Casserole and Company Peas.

Follow me on Instagram@simplystacieblog, Facebook atSimply Stacie, TikTok@simplystacierecipesor Pinterest at@simplystacieand let me know how you liked this recipe and my other recipes.

Swedish Potatoes Recipe (9)

Rate this Recipe

4.39 from 31 votes

Swedish Potatoes

Created by Stacie Vaughan

Servings 4

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

An old-fashioned family recipe passed down over generations. Creamy potatoes are baked with a buttery breadcrumb topping. My husband says these are the "best mashed potatoes ever".

Rate this Recipe

Ingredients

  • 8 medium potatoes peeled and cut into chunks
  • ¾ cup sour cream
  • ½ cup cream cheese softened
  • 1 small sweet onion chopped small
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp unsalted butter

Crumb topping

  • ¾ cup breadcrumbs
  • 1 ½ tbsp butter melted
  • Fresh chives for garnish, if desired

Instructions

  • Preheat oven to 350°F. Grease a 2 quart casserole dish or 9-inch baking dish.

  • Add potatoes to a large pot and cover with cold salted water going about an inch above the potatoes. Bring to a boil. Reduce heat to medium low. Cook uncovered until potatoes are fork tender (about 15 to 20 minutes). Drain water.

  • Mash potatoes. Add sour cream, cream cheese, salt, pepper and butter. Whip with a mixer until light and fluffy. Stir in onions.

  • Spread into casserole dish.

  • In a small bowl, combine bread crumbs and melted butter. Sprinkle on top of potatoes.

  • Bake, uncovered, for 40 to 45 minutes, until breadcrumbs are golden brown. Sprinkle chives on top, if desired. Serve hot.

Notes

Use whatever potatoes you have on hand.

Nutrition

Serving: 1g | Calories: 685kcal | Carbohydrates: 93g | Protein: 15g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 658mg | Fiber: 9g | Sugar: 9g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course Side Dishes

Cuisine American

Keyword Swedish Potatoes

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Swedish Potatoes Recipe (2024)

FAQs

Is Sweden known for potatoes? ›

In the early nineteenth century, the potato became an important staple crop in Sweden. This transformation proved highly important to Swedish society, as it helped secure the rapid population growth then underway.

Where did Hasselback potatoes come from? ›

Hasselback potatoes may have been created in 1953 by Leif Elisson, a trainee chef at Hasselbacken restaurant on Djurgården, Stockholm.

How to make Jamie Oliver's Essex Hasselback potatoes? ›

Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go. Drizzle with 2 tablespoons of olive oil, season with sea salt and black pepper, and roast for 1 hour, or until the potatoes are golden and tender. Remove and leave to cool.

What are red potatoes good for? ›

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

What is Sweden's national dish? ›

What's the most iconic Swedish dish? Köttbullar or Swedish meatballs are arguably the most iconic, often representing Swedish food culture globally.

Which country has the best potatoes in the world? ›

The Central Ukraine region is known to yield some of the best country-side potatoes, which are further marketed across the world. Russia is a large producer of potatoes and is marked as one of the top producers compared to China and India.

What country invented potatoes? ›

The Origin of Potatoes

The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C. Potato History: The ancient civilizations of the Incas used the time it took to cook a potato as a measurement of time.

Where did potatoes au gratin come from? ›

But its origins are crystal clear. Potatoes au Gratin or Gratin Dauphinois was first served during a state dinner held by Charles-Henri, the Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné region in France in 1788.

Which country did potatoes and tomatoes come from? ›

Answer: The tomato originated in the South American Andes and its use as a food originated in Mexico and spread throughout the world following the Spanish colonization of the Americas. The Potatoes originated in the South American Indian Incas.

Why do you soak potatoes in water before roasting? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Should you always boil potatoes before roasting? ›

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

What is the healthiest potato to eat? ›

Which Potatoes Are the Healthiest?
  1. Purple Potatoes. Purple potatoes are packed with beneficial plant compounds, including anthocyanins (a type of antioxidant). ...
  2. Red Potatoes. Red potatoes are an excellent source of flavonoid antioxidants like quercetin, kaempferol-rutinose, catechin, and rutin. ...
  3. Sweet Potatoes.
Mar 5, 2024

When should you not use Russet potatoes? ›

Russet potatoes are called starchy because they contain more of a certain kind of starch that makes them cook up drier and fluffier. That's why they're ideal for soaking up butter and gravy when they're baked or mashed. But that same fluffy texture makes them fall apart in stews.

Which potatoes are healthiest for diabetics? ›

Best type of potatoes for diabetes

Sweet potatoes are one of the best types of potato for people with diabetes, as they are low-GI and contain more fiber than white potatoes. Sweet potatoes are also a good source of calcium and vitamin A. Carisma potatoes, a variety of white potato, are another lower-GI option.

What is Sweden most known for? ›

The country is famous for its innovative design, picturesque landscapes and rich history. The country has the highest number of non-religious population. It has clean streets and a successful welfare program. Sweden is recognised for having an abundance of clean air, given its high tree cover percentage.

Which country is known as potato country? ›

China is the biggest producer of potatoes worldwide, with about one third of the world's potatoes produced in China and India.

What country in Europe has the most potatoes? ›

Germany was the largest producer of potatoes in the EU in 2020 (at 11.7 million tonnes, 21.2 % of the EU total), ahead of Poland (a provisional 16.4 %), France (15.7 %) and the Netherlands (12.7 %) - see Figure 2.

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