If you are looking for the perfect side dish or holiday recipe, look no further! This recipe for Polish Potatoes is quick, easy, and beyond delicious. Ready in under 30 minutes, it is the perfect accompaniment to any meal. Make them today.
My grandmother was my gateway into Polish food. While she was born in Canada, both her parents were born in Poland and then immigrated. Potatoes are a staple in Polish cuisine. Kluski (kluski śląskie) are one of my absolute favorite foods which are Polish potato dumplings, there are polish potato pancakes, and potato filled pierogi (sometimes known as pierogi ruskie). Dill and potatoes are a staple in Polish dishes and in many polish homes. This potato recipe is for herbed potatoes and is a potato mixer of fresh herbs, butter, potatoes, and salt. It is the perfect side dish to any meal. You'll have these potatoes as one of your favorite Polish recipes in no time. This is a family recipe that I am happy to share with you.
Jump to:
- Why you'll love these polish potatoes:
- What equipment do you need:
- What type of potatoes should I use?
- What herbs go with potatoes?
- Boil or bake? Do you boil potatoes before baking them?
- Polish potatoes in an air fryer?
- Troubleshooting: Should you soak potatoes for mashed potatoes?
- Tips, tricks, and alterations:
- What do you need for your herb potatoes?
- How do you make Polish potatoes?
- Why should you make these Polish potatoes?
- How do I store these Polish potatoes?
- LEAVE A RATING AND REVIEW!
- Looking for other recipes?
- Herb Potatoes
Why you'll love these polish potatoes:
They do not take a long time to cook! They are a great way to use the leftover herbs and potatoes in your fridge / house. You do not need exact measurements for the amount of herbs or potatoes that you use. You can add more of one if you prefer one herb or another. It is the perfect side dish for a holiday like Christmas or Christmas eve or just a regular old Tuesday. This is one of my favorite ways to eat potatoes and it is a different way than your traditional creamy mashed potatoes.
What equipment do you need:
Large bowl
Large Pot
Slotted Spoon or colander
What type of potatoes should I use?
There are so many kinds of potatoes! Baby potatoes, russet potatoes, butter potatoes, Yukon golds. The list goes on and on. You can use any type of potatoes that you would like for this recipe however, I use red potatoes and butter potatoes more often than not. However, you can use whatever type of potatoes you want for this potato dish.
What herbs go with potatoes?
The nice thing is, is that so many do! It depends really on what you are wanting to make that goes with the potatoes, however, in this recipe we use dill, parsley, and green onion. The beauty of that combination is that they pair amazingly with any protein. It will help enhance the flavor of whatever you eat it with. Plus, the freshness from those three herbs is basically unbeatable.
Boil or bake? Do you boil potatoes before baking them?
If you are wanting a traditionally crispy roasted herb potato then yes, I would say you boil before you bake them. However in this recipe, it is more of a mash. These are creamy potatoes, and depending on how you want them, you can leave a bit of chunk in them for some extra bite!
Polish potatoes in an air fryer?
If you wanted to again have those crispy potatoes, you could definitely make them in an air fryer, but, you wouldn't want to do that for a mashed potato. Especially when they come together super quickly and can be made in 1 pot.
Troubleshooting: Should you soak potatoes for mashed potatoes?
No! You should just wash them lightly.
Soaking them will literally wash off starch, and wash off enzymes that break down pectin (a natural glue that holds them together). Soaking the potatoes for too long, or cutting them too small before boiling will remove all the enzymes, leaving too much glue that can't be broken down. You can read more about that here. Starchy potatoes are the best potatoes.
Tips, tricks, and alterations:
If you want to make sure that your potatoes have zero lumps in them, you can toss them in a food processor to make them incredibly smooth. I prefer these potatoes have chunks in them, but, both are absolutely delicious.
If you want to add richness to the recipe, you can add a bit of sour cream to the potatoes (however, I do not feel that they need it due to the butter).
What do you need for your herb potatoes?
Another reason these potatoes are so great is that it is not heavy on ingredients.
- Dill
- Parsley
- Green Onion
- Red Skin Potatoes (or a different type of potato if you do not like red skin potatoes)
- Butter (for a richer potato, use something like Kerrygold Irish butter)
- Salt (to your taste)
How do you make Polish potatoes?
Take the potatoes and cut them up into pieces. Do not make them too small. If they are too small, when you boil them, they will turn into mush. The consistency of these potatoes when they are finished is that they will be a chunky mash. Place the raw potatoes into a large pot with salted water.
Cover the potatoes with water and place on the stove on a high heat. You are going to boil the potatoes until all of the potatoes are soft enough to pierce with a fork and are cooked all the way through.
While the potatoes are boiling, chop your herbs and place into a bowl. I used half a bunch of dill, a full pack of green onions, and same with parsley. This is really up to you, though.
Once the potatoes are fully boiled, grab a strainer and drain the water from the pot.
You are going to want to add everything into a bowl while the potatoes are warm. It will allow the butter to melt and incorporate more seamlessly, as well as get the smoother consistency of the potatoes while some chunkier pieces remain. I like a chunky potato mixture but if you want smooth, see my note on a food processor in the post.
Mix everything together in a bowl. While you are stirring everything together, begin to season with salt. Add enough salt until you have seasoned them to your preference.
When everything is fully mixed it, place them into a bowl or a serving platter. Top with a bit more butter and eat up!
Just as a side note- I am sure you can use some sort of vegan butter as a supplement here for real butter. I myself have not tried this, but, I am sure it would turn out well! For frame of reference, I used 2 sticks of butter for an entire bag of red potatoes.
Why should you make these Polish potatoes?
These potatoes are a staple in my family. The legacy my grandmother left behind is so visible in our food and in our family gatherings. Since being married, they have also become a staple in our family. We have them every Canadian and American Thanksgiving, as well as Christmas. I am sure they will become a staple for your family, too.
How do I store these Polish potatoes?
This easy recipe yields leftovers! Leftover mashed potatoes are so good the next day and can be stored in the fridge in an airtight container in the fridge for 3-5 days.
If you would like a few different ways to use your leftovers, some great options are to make the potatoes into small pancakes and fry them in a frying pan until they are golden brown and crispy. If you would like to make homemade pierogies then you can use them as Polish pierogi filling. If you want to make a cheese pierogi recipe, simply add some cheese to the leftover potatoes and use it at a filling for the pierogies.
LEAVE A RATING AND REVIEW!
Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
Laura
Looking for other recipes?
Herb Potatoes
- Total Time: 11 minutes
- Yield: 8 people
Description
Herb Potatoes are a Polish take on the classic mashed potatoes. This recipe will soon be a new family favorite. Make them today!
Ingredients
- Dill
- Parsley
- Green Onion
- Red Skin Potatoes (or a different type of potato if you do not like red skin potatoes)
- Butter (for a richer potato, use something like Kerrygold Irish butter)
- Salt (to your taste)
Instructions
- Take the potatoes and cut them up into pieces. Do not make them too small. If they are too small, when you boil them, they will turn into mush. The consistency of these potatoes when they are finished is that they will be a chunky mash.
- Place the pieces into a large pot.
- Cover the potatoes with water and place on the stove on a high heat. You are going to boil the potatoes until all of the potatoes are soft enough to pierce with a fork and are cooked all the way through.
- While the potatoes are boiling, chop your herbs and place into a bowl. I used half a bunch of dill, a full pack of green onions, and same with parsley. This is really up to you, though.
- Once the potatoes are fully boiled, grab a strainer and drain the water from the pot.
- You are going to want to add everything into a bowl while the potatoes are warm. It will allow the butter to melt and incorporate more seamlessly, as well as get the smoother consistency of the potatoes while some chunkier pieces remain.
- Mix everything together in a bowl. While you are stirring everything together, begin to season with salt. Add enough salt until you have seasoned them to your preference.
- When everything is fully mixed it, place them into a bowl or a serving platter. Top with a bit more butter and eat up!
- Just as a side note- I am sure you can use some sort of vegan butter as a supplement here for real butter. I myself have not tried this, but, I am sure it would turn out well! For frame of reference, I used 2 sticks of butter for an entire bag of red potatoes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Cuisine: American, Canadian, Polish
Nutrition
- Calories: 58
- Sugar: 2
- Sodium: 39
- Fat: 1
- Saturated Fat: 1
- Carbohydrates: 11
- Fiber: 1
- Protein: 2
- Cholesterol: 3
Anita says
I loved reading about your grandmother, Laura. How sweet and special that you have those memories and her influence over you every time you make this and other recipes. These potatoes look delicious and I can't wait to try them! Thank you for sharing such a beloved family recipe. xo - Anita
siftrva says
Thank you, Anita! She was such an important figure to me, and I am grateful to have these memories and connections to food because of her. I hope you love them 🙂
Dianna Wilson says
these are about the best potatoes in the world!
siftrva says
They are the best potatoes!