Imullytetty Perunalaatikko Finnish Sweetened Potato Pudding
Discover the comforting warmth of *Imullytetty Perunalaatikko*, a traditional Finnish Sweetened Potato Pudding that perfectly balances hearty and sweet flavors. This classic dish transforms humble russet potatoes into a velvety casserole, gently sweetened with dark molasses and enhanced with aromatic cinnamon and nutmeg. What makes this recipe truly special is the mild fermentation step, allowing the potatoes to naturally develop their signature subtle sweetness. Finished with a golden breadcrumb topping after slow baking, this creamy and satisfying pudding is perfect as a side dish for festive meals or a cozy treat on chilly days. Simple ingredients, an old-world technique, and rich flavors make this Finnish favorite an irresistible addition to your recipe collection.
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Recipe Information
Ingredients
- 1.5 kg russet potatoes
- 2 tablespoons all-purpose flour
- 500 ml whole milk
- 75 ml dark molasses or syrup
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 50 g unsalted butter
- 1 teaspoon salt
- 3 tablespoons breadcrumbs
Instructions
Peel, rinse, and chop the russet potatoes into even chunks. Place them in a large pot and cover with water.
Bring the potatoes to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes until tender, about 20 minutes.
Drain the cooked potatoes thoroughly, then mash them until smooth using a potato masher or ricer. Avoid using a blender as it may make the potatoes gummy.
In a large mixing bowl, combine the mashed potatoes and all-purpose flour. Mix thoroughly.
Cover the bowl with a clean kitchen towel and leave it in a warm spot for 3–5 hours to allow mild fermentation. This step contributes to the signature sweetness of the dish.
After fermentation, preheat your oven to 175°C (350°F).
Transfer the fermented mashed potatoes back to a large pot. Stir in whole milk gradually to achieve a smooth porridge-like consistency.
Add dark molasses or syrup, ground cinnamon, ground nutmeg, salt, and unsalted butter. Mix well until the butter melts and the mixture is smooth and evenly seasoned.
Grease a large ovenproof casserole dish and pour the potato mixture into the dish, spreading it out evenly.
Sprinkle breadcrumbs evenly over the top of the potato mixture for a lightly crisp topping.
Bake the casserole in the preheated oven for 2.5–3 hours, or until the top is golden brown and the pudding is set. If the top browns too quickly, cover it lightly with foil.
Allow the potato pudding to cool slightly before serving. Serve warm as a side dish or enjoy as a comforting treat.
Nutrition Facts
Calories |
2561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 451.1 g | 164% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 100.4 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1059 mg | 81% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 10308 mg | 219% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
