Perunamuusi (Finnish Mashed Potatoes)

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Perunamuusi, or Finnish mashed potatoes, is a beloved comfort food in Finland, known for its creamy texture and simple yet satisfying flavors. This dish exemplifies the essence of Finnish cuisine, which often emphasizes the use of fresh, local ingredients and straightforward preparation methods. Here’s a traditional recipe for Perunamuusi that captures the heartwarming essence of this classic Finnish side dish.


  • 1 kg potatoes (preferably floury potatoes like Russet or Yukon Gold)
  • 100-150 ml milk (adjust according to desired consistency)
  • 50 g butter
  • Salt, to taste
  • Freshly ground black pepper, to taste


  1. Prepare the Potatoes:
    • Start by peeling the potatoes and cutting them into evenly sized chunks. This ensures even cooking.
  2. Boil the Potatoes:
    • Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  3. Drain and Dry:
    • Once the potatoes are cooked through, drain them thoroughly in a colander. Let them sit for a few minutes to allow excess moisture to evaporate.
  4. Mash the Potatoes:
    • Transfer the drained potatoes to a large mixing bowl or directly back into the pot. Use a potato masher or a potato ricer to mash the potatoes until they are smooth and free of lumps.
  5. Add Butter and Milk:
    • While the potatoes are still hot, add the butter and begin mashing it into the potatoes. Gradually add the milk, a little at a time, until you reach your desired creamy consistency. The amount of milk may vary depending on the type of potatoes used and personal preference.
  6. Seasoning:
    • Season the mashed potatoes with salt and freshly ground black pepper, adjusting to taste. Mix well to ensure the seasoning is evenly distributed.
  7. Serve:
    • Transfer the Perunamuusi to a serving dish and garnish with a small pat of butter if desired. Serve hot as a side dish alongside hearty Finnish mains such as meatballs (lihapullat), sausages (makkara), or fish dishes.

Tips for Perfect Perunamuusi:

  • Potato Selection: Choose floury potatoes like Russets or Yukon Gold for the best texture and creaminess in mashed potatoes. These varieties break down easily when cooked, resulting in a smooth mash.
  • Mashing Technique: For the creamiest texture, use a potato ricer or a food mill to mash the potatoes. Avoid over-mixing with an electric mixer, as this can make the potatoes gluey.
  • Butter and Milk: The amount of butter and milk can be adjusted to suit your taste preferences. Some variations include adding a splash of cream or using buttermilk for extra richness.
  • Leftovers: Leftover Perunamuusi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little extra milk or butter to restore creaminess if needed.

Cultural Significance:

In Finnish culture, Perunamuusi holds a special place as a comforting and versatile side dish that complements a wide range of traditional foods. It’s often served at family gatherings, holiday feasts, and everyday meals, reflecting Finland’s agricultural heritage and love for wholesome, hearty cuisine.


Perunamuusi, with its creamy texture and buttery flavor, encapsulates the essence of Finnish comfort food. Simple yet satisfying, this dish exemplifies the art of transforming humble potatoes into a delightful accompaniment that enhances any meal. Whether enjoyed alongside savory meat dishes or as part of a festive spread, Perunamuusi remains a timeless favorite in Finnish kitchens, cherished for its comforting appeal and nostalgic flavors.

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Written by Robert Zelesky

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