Creamy Mashed Potatoes
40 min
Once you make these from scratch, you'll never go back to the instant stuff. Silky smooth and perfectly seasoned.
side dishcomfort foodvegetarian
Boiled Almond Potatoes
Floury, buttery almond potatoes — the classic Norwegian favourite for Christmas dinner and traditional meals. The trick is keeping them just below boiling so they don't fall apart.
Instructions
- 1
Wash the potatoes well, but leave the skins on. The skin is thin and perfectly fine to eat — it also helps keep the potatoes intact during cooking.
- 2
Put the potatoes in a pot and pour boiling water over them. Put the lid on and let them sit just below boiling point until done. Check with a skewer or small sharp knife after 7–8 minutes, and give them a few more minutes if they're not ready yet. 15 minutes is usually enough for almond potatoes.
- 3
Once they're just done, pour off the cooking water — most of it, anyway — and put the pot back on the hob. Drape a clean kitchen towel over the pot so they can steam dry and stay warm. Any potatoes that aren't quite done will finish up in these last few minutes.
- 4
Transfer the potatoes to a bowl and serve. If you want to peel them, do it while they're still hot and freshly cooked.
Per average serving
322
Calories
kcal
12
Protein
g
56.2
Carbs
g
0.8
Fat
g
20.6g
Fiber
8.4g
Sugar
42mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
322
Calories
kcal
12
Protein
g
56.2
Carbs
g
0.8
Fat
g
20.6g
Fiber
8.4g
Sugar
42mg
Sodium
Tips from the kitchen
- Pour boiling water over the potatoes rather than starting them in cold water. It gets them cooking right away and gives you more control over keeping the temperature just under a rolling boil.
- Almond potatoes are delicate, so resist the urge to crank the heat. A hard boil knocks them about and they start splitting and going mushy at the edges.
- Test with a thin skewer or a small sharp knife around the 7 to 8 minute mark. It should slide in with almost no resistance. If it catches, give them a few more minutes and check again.
- The towel over the pot does real work. It soaks up the steam so the potatoes dry off and go floury instead of sitting damp, and it keeps them warm while the last few finish cooking.
- Peel them while they're still hot if you want to. The skins come off much easier than when they've cooled down.
Ways to vary it
- Toss the hot potatoes with a knob of melted butter and some chopped parsley or dill before serving if you like a bit of green on them.
- A little flaky salt scattered over the peeled potatoes works well, especially if you've left some skins on for contrast.
- If you'd rather serve them mashed, these floury potatoes break down nicely with butter and a splash of warm milk.
Storage & leftovers
Keep leftover potatoes in a sealed container in the fridge for up to three days. They don't freeze well since they go grainy and watery once thawed. Reheat gently in a pot with a splash of water and the lid on, or steam them briefly so they don't dry out.
What to serve with it
These are the side for Norwegian Christmas dinner, so serve them with pinnekjøtt, ribbe, or roast lamb. A spoonful of pan gravy or melted butter over the top finishes them off.
UC
By Untrained ChefPublished 2 June 2026 · Updated 11 July 2026
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