I have no idea why these are called “Swedish Potatoes”, but all I know is I come from a Scandinavian background and these potatoes came from my Scandinavian grandmother…so there you go. Maybe there’s nothing Swedish about them, but that’s what they’ve always been called and they are my husband’s favourite type of mashed potato! I was going to try to write this recipe in the style of The Swedish Chef from The Muppets, but then I thought you might all think I’m crazy and leave. (Bork bork bork!).
You will need:
- 6-8 large potatoes (if using very large like Russet, use 6; smaller potatoes like yellow or white, use 8)
- 1 cup sour cream
- 6 – 8 oz cream cheese (whatever size container/brick you want to buy!)
- 2 tbsp butter or margarine
- 1½ tsp onion salt
- ½ tsp salt
- ¼ tsp pepper
Peel potatoes, cut up into smaller pieces and cook until fork-tender; drain. Preheat oven to 350ºF. Combine all ingredients and beat with hand-held electric mixer until fluffy. Fill medium-sized casserole dish and cover (with tinfoil if you have no lid) and bake for 30 minutes at 350ºF. Let stand 10 minutes before serving.
- 6-8 large potatoes (if using very large like Russet, use 6; smaller potatoes like yellow or white, use 8)
- 1 cup sour cream
- 6 - 8 oz cream cheese
- 2 tbsp butter or margarine
- 1½ tsp onion salt
- ½ tsp salt
- ¼ tsp pepper
- Peel potatoes, cut up into smaller pieces and cook until fork-tender; drain.
- Preheat oven to 350ºF.
- Combine all ingredients into potato pot and beat with hand-held electric mixer until fluffy.
- Fill medium-sized casserole dish and cover (with tinfoil if you have no lid) and bake for 30 minutes at 350ºF.
- Let stand 10 minutes before serving.
Super easy to make, you can make ahead and stick in the fridge until 40 minutes before supper too, just throw them in the oven as you prepare the rest of your meal. Instead of your regular mashed potatoes with your next meal, give these a try, you won’t regret it!
Latest posts by Sarah Schultz (see all)
- I’m a Nurse and I Don’t Like Giving You Health Advice - February 13, 2019
- Potty Training the Last Child - January 23, 2019
- Curly Girl Method | 1 Month Update - December 25, 2018
I make these all the time! I put fill in mine because they taste farm fresh, I think it’s a Canadian thing cause my grandma also did this, anyway reminds me of Canada when I have fill in my mashed potatoes
[…] had to take a photo of my Swedish Potatoes today anyway…so the photo was already taken. (See, no […]
Hi Sarah, Do you always serve them in that dish? It looks perfect!
I don't actually! This was the first time, it's from The Pioneer Woman's new line of bake ware, available at Walmart.
Yeah make them ahead of time for catering because they reheat beautifully and if you are making them for a bigger crowd you can cut down on the amount of cream cheese and they are still delicious.
In our household they are called "Make Ahead Potatoes". Not as glamorous a name but we often make them in advance of a family dinner and freeze them. They thaw and reheat well.
Honestly didn't know you could freeze! I didn't think you could freeze any potato dish, good to know!