Swedish Creamed Potatoes from Skane Skansk Potatis
Indulge in the creamy comfort of Swedish Creamed Potatoes from Skåne, or Skånsk Potatis, a traditional dish that brings a taste of southern Sweden to your table. This classic Scandinavian recipe features tender, bite-sized chunks of waxy potatoes gently simmered in a velvety sauce made from a buttery roux, heavy cream, and milk, seasoned with a touch of freshly grated nutmeg and white pepper for a warm, aromatic finish. Perfect as a hearty side dish for meat or fish, these creamed potatoes are easy to prepare and ready in just 40 minutes, making them an ideal choice for weeknight meals or special occasions. Garnished with vibrant fresh parsley, this dish is as beautiful as it is delicious, offering a rich and satisfying way to elevate your dinner. With its simple ingredients and time-honored techniques, this authentic Swedish recipe is a must-try for fans of Nordic cuisine.
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Recipe Information
Ingredients
- 800 g Potatoes (waxy variety, e.g., Yukon Gold)
- 30 g Unsalted butter
- 2 tbsp All-purpose flour
- 300 ml Heavy cream
- 200 ml Whole milk
- 0.25 tsp Nutmeg (freshly grated)
- 1 tsp Salt
- 0.5 tsp Ground white pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Peel the potatoes and cut them into uniform bite-sized cubes, approximately 2-3 cm each. Rinse them under cold water to remove excess starch.
In a large pot, add the potato cubes and cover them with water. Add a pinch of salt to the water, bring to a boil, and cook the potatoes until just tender but not falling apart, about 10-12 minutes. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden color.
Gradually pour in the milk while whisking continuously to avoid lumps. Once fully incorporated, add the heavy cream and continue stirring until the mixture thickens into a smooth sauce, about 2-3 minutes.
Season the sauce with nutmeg, salt, and white pepper. Adjust seasoning to taste.
Add the cooked potato cubes to the cream sauce and gently stir to coat them evenly. Simmer on low heat for 5-7 minutes to allow the flavors to meld together.
Transfer the creamed potatoes to a serving dish and garnish with freshly chopped parsley. Serve immediately.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 915 mg | 19% | |
*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.
