Peel the potatoes, cut them into evenly sized pieces, and boil them in salted water. Start in cold water and bring to a boil.
Cook until they are completely soft (about 15-20 minutes).
Perunamuusi (Finnish Mashed Potatoes)
- Prep Time - 10 minutes
- Cooking/Mashing - 25 minutes
- Servings: 4
- Country: Finland
The secret to authentic Perunamuusi is the correct choice of potatoes (high starch content, e.g., floury varieties) and consistency. It should not be too runny, but perfectly fluffy. White pepper is often added for a subtle flavor.
When preparing, it's crucial to have the milk and butter hot so that the mash does not cool down and the potatoes combine perfectly with the fat and liquid.
Ingredients
I. Mashed Potatoes
- 1 kg Potatoes (floury, suitable for mashing)
- 200 ml Full-fat Milk
- 50 g Butter
- 1 to taste Salt
- 1 pinch White Pepper, ground
Instructions
Step 1: Boiling the Potatoes
Step 2: Preparing the Milk Mixture
In a small saucepan, heat the milk and butter. The mixture should be hot but not boiling. This melts the butter and warms the milk.
Step 3: Mashing and Mixing
Drain the potatoes and return them to the pot. Let them 'dry' over low heat for 1-2 minutes—this helps evaporate excess water so the mash isn't watery.
Mash the potatoes or pass them through a potato ricer. DO NOT USE AN IMMERSION BLENDER, or the mash will become gluey.
Gradually stir in the hot milk-butter mixture until the desired creamy and fluffy consistency is achieved.
Season with salt and a pinch of white pepper. Serve immediately for the best results.