Finnish mashed potato casserole is a flawlessly versatile side dish. As we head deeper into the season of cozy comfort foods, meatloaves, turkeys, et cetera, you’ll want this one in your repertoire. This casserole is creamy, buttery and oh-so-light and fluffy: the quintessential mashed potatoes. The bread crumb topping adds some pleasing crunchy contrast.
Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Tools & Equipment for Finnish Mashed Potato Casserole
- Large pot
- Potato masher
- Colander
- Casserole dish
- Small bowl
- Fork or whisk
Ingredients for Finnish Mashed Potato Casserole
- 2.5 lbs russet potatoes
- 2 eggs, beaten
- 1/3 cup heavy cream
- 2/3 cup whole milk: if you prefer, you can use all milk or cream, or play around with the proportions a bit! Or just use 1 cup of half and half.
- Fine sea salt, to taste (at least a couple teaspoons!)
- 6 Tbsp unsalted butter (divided)
- 1/2 cup breadcrumbs
The Process: How to Make Finnish Mashed Potato Casserole
Peel and quarter potatoes and place in a large pot. Cover potatoes with water and generously salt the water (remember most of this water goes down the drain! Salt it well)
Boil potatoes until fork-tender, usually 15-20 minutes. Drain the potatoes and transfer to a mixing bowl, or back to the pot. While potatoes are boiling, preheat oven to 375 degrees. Butter a casserole dish and set aside.
Mash the potatoes well. Add 4 Tbsp butter and mash thoroughly. Taste and add salt until it tastes right to you! This will depend on how much salt you put in the water, as well as on your personal taste.
Beat the milk and eggs together and add to the potatoes. Mash thoroughly again.
Transfer the potatoes to a buttered casserole dish. Sprinkle breadcrumbs on top, then top with the remaining butter, cut into slivers. Or you can melt the butter, mix it with the breadcrumbs and sprinkle the whole mixture over the casserole.
Bake 20-25 minutes, until the top is browned. Enjoy hot!
Alternatives & Frequently Asked Questions
How Should I Serve & Store Finnish Mashed Potato Casserole?
Serve hot, alongside any number of classic, comforting main dishes! Pork & Apple Meatloaf is one such example.
Store covered in the fridge, for 3 days or so.
Alternative: Plain Ol’ Finnish Mashed Potatoes
If you’d rather just make some plain mash and skip baking & the casserole dish, you can. Boil and mash the potatoes, with the butter, milk & cream, and salt to taste. Serve the mash hot!
I’m told that some Finns like to add a minced onion to their mashed potatoes as well- try that idea!
Finnish Mashed Potato Casserole (Perunasoselaatikko)
Ingredients
- 2.5 lbs russet potatoes
- 2 eggs beaten
- 1/3 cup heavy cream
- 2/3 cup whole milk
- Fine sea salt to taste (at least a couple teaspoons!)
- 6 Tbsp unsalted butter divided
- 1/2 cup breadcrumbs
Instructions
- Peel & quarter potatoes and place in a large pot. Cover potatoes with water & generously salt the water (remember most of this water goes down the drain! Salt it well)
- Boil potatoes until fork-tender, usually 15-20 minutes. Drain the potatoes and transfer to a mixing bowl.
- While potatoes are boiling, preheat oven to 375 degrees. Butter a casserole dish and set aside.
- Mash the potatoes well. Add 4 Tbsp butter and mash thoroughly. Taste and add salt, to taste.
- Beat the milk and eggs together and add to the potatoes. Mash thoroughly again.
- Transfer the potatoes to a buttered casserole dish.
- Sprinkle breadcrumbs on top, then top with the remaining butter, cut into slivers.
- Alternatively, melt the butter and mix with the breadcrumbs, then sprinkle on the entire mixture.
- Bake 20-25 minutes, until the top is browned.
- Enjoy hot!
Notes
Pin for later:
Did you try this recipe? Let me know what you think in the comments!
What Should I Make Next?
Try some more “laatikkos” (casseroles!)
Leave a Reply