Potatoes are the bomb in Sweden. When I grew up, I’d say about 75% of what I ate was potato of some kind, in most cases boiled. I’m not a big fan of boiled potatoes. I think they’re pretty boring, unless it’s new potatoes in the summer and you eat them with dill and butter.
In my opinion, potatoes are best when you’ve given them a little love before eating them. I mean, there’s so much else you could be doing with your potatoes instead of just boiling them: fry ’em, bake ’em, mash ’em, roast ’em. You can put ’em in soup, gratinate ’em, make potato salad, make ’em in white sauce … (I’m going a little Forrest Gump here.)
Anyways, this right here is the perfect treatment of your potato. It’s called kroppkakor, which literally means body cakes (pretty nasty, huh?). You boil the potatoes (it’s a dirty job, but someone’s gotta do it) and then you make a dough of the potatoes along with some flour, egg and salt. Then you make little rolls of the dough and fill each roll with seared onion and bacon and then you boil the whole shebang for about 10-15 minutes. Served with lingonberry and some brown butter, it’s Swedish soul food.