Swedishmashedpotatopancakes Recipes

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.

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.