Swedish Potatoes are an old-fashioned family recipe passed down over generations. Creamy potatoes are baked with a buttery breadcrumb topping. My partner says these are the “best mashed potatoes ever”
I have no idea if this recipe is actually Swedish or not? It’s an old church cookbook recipe that people have been making for many generations. Either way, it’s a delicious side dish that even people who turn their nose up at mashed potatoes enjoy.
Add a little pizzazz to your next batch of mashed potatoes and make this yummy recipe. It does not disappoint in our home!
Matty, my partner, considers himself a mashed potato snob. He’s very opinionated and has no problems telling me exactly what he thinks of the recipes. He’s one of my main taste testers because he is so honest. I appreciate that about him.
When he first tried this recipe, his eyes lit up and I knew right away that he loved this dish. He even went as far to say that he’s never tried better mashed potatoes than this Swedish Potato recipe.
He took it a step further and said it was better than his mom’s mashed potatoes. I was shocked because he adores his mom’s cooking.
This recipe involves just a teensy bit of extra work than the traditional mashed potato recipe. You cook the potatoes like you normally would. Mash them with some yummy, creamy ingredients and then BAKE it in a casserole dish that’s topped with buttery breadcrumbs. OMG…the flavor and texture is out of this world.
You’ll need these ingredients to make this recipe.
- Potatoes – I used regular white potatoes, but you could use another variety if you wish. Yukon Gold potatoes are also tasty.
- Sour cream – I like the full-fat variety for the extra richness.
- Cream cheese – Like with the sour cream, I use the regular variety and not the “light” version. So creamy.
- Salt and pepper
- Butter – I used salted butter. If you only have unsalted butter, that’s fine, too.
For the crumb topping, you’ll need the following ingredients.
I also garnished with fresh chives. Leave them out if you wish.
How to Make
Start by preheating the oven to 350F. Grease a 2 quart casserole dish.
Add the peeled potatoes to a large pot and cover with cold salted water that goes 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 the water.
Mash the potatoes with a potato masher. Add sour cream, cream cheese, salt, pepper and butter. Whip with a mixer until light and fluffy. Stir in onions.
Spread potato mixture into a casserole dish.
In a small bowl, stir together bread crumbs and melted butter. Sprinkle on top of the potatoes to cover.
Bake, uncovered, for 40 to 45 minutes, until the breadcrumbs are golden brown. Sprinkle the chives on top and serve hot.
This recipe serves 4 people.
Helpful Kitchen Tools
I recommend these kitchen tools to help you make this recipe.
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Can You Make this Recipe Ahead of Time
Yes! Get the potatoes cooked and mashed ahead of time. Mix up all the ingredients and put them in the casserole dish. Cover and put in the fridge until you are ready to bake later on or the next day.
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Can you tell I like my potato recipes? Give this recipe a try and let me know what you and your family thinks!
- 8 medium potatoes, peeled and cut into chunks
- 3/4 cup sour cream
- 1/2 cup cream cheese, softened
- 1 small onion, chopped small
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter
- 3/4 cup breadcrumbs
- 1 1/2 tbsp butter melted
- Fresh chives, for garnish, if desired
- Preheat oven to 350F. Grease a 2 quart casserole 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.
Use whatever potatoes you have on hand.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 685Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 81mgSodium: 658mgCarbohydrates: 93gFiber: 9gSugar: 9gProtein: 15g