Mix up your mash with this quick and easy extra creamy swede mash, also known as mashed neeps or rutabagas. It pairs perfectly with hearty stews and succulent roasts, delivering a delightful combination of sweet earthy flavors and a luscious buttery richness. A tasty alternative to the traditional potato mash!
Swedes are also known as
In addition to “swede” and “rutabaga,” this root vegetable is known by different names in various regions. Some alternative names for swedes or rutabagas include:
- Turnip-rooted cabbage
- Swedish turnip
- Yellow turnip
- Neep (commonly used in Scotland)
- Snagger (used in parts of Northern England)
- Swede turnip
- Russian turnip (used in some parts of North America)
- Canadian turnip (used in some parts of North America)
- Waxy turnip
- Napobrassica (scientific name for the rutabaga)
Swedes – Swedes have yellow-orange flesh and a slightly sweet, earthy flavor. This recipe uses 2 large ones, about 12 ounces or 350 g each, but you can easily double or triple the ingredients.
Butter – Salted or unsalted butter works well for this mash.
Chives – Freshly cut chives add another flavor component to the mash but you can easily omit them or substitute them with freshly chopped parsley.
Seasoning – Salt and freshly ground pepper round out the flavors for this side dish.
How to make swede mash
- Prepare the swedes by peeling and cutting them into 1-inch cubes.
- Boil the swedes in salted water alongside a bay leaf.
- Drain the water, remove the bay leaf, and add butter. Mash the swedes.
- Season the mash to taste with salt and pepper and garnish with freshly chopped chives.
- Perfectly cooked swedes – Ensure that the swede cubes are cooked until they are soft and tender. This will make it easier to mash them into a smooth and creamy consistency.
- Use butter – Adding butter to the mash adds richness and enhances the flavor.
- Season to taste – While swede mash has a naturally sweet and earthy flavor, adding herbs and spices including salt, pepper, and fresh chives will elevate its taste.
Add other root vegetables to the swede mash to create other delicious flavor combinations. Consider swapping 1/2 of 1/4 of the swedes for any of the following root vegetables:
- Sweet potato
Alternative herbs for swede mash are fresh parsley, rosemary, thyme, or sage. Consider adding some nutmeg, garlic, cumin, or paprika powder for a burst of flavor.
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To store swede mash, allow it to cool, transfer it to an airtight container in the fridge, and consume it within 3-5 days.
Yes, swede mash can be frozen for 2-3 months in freezer-safe containers.
Swede mash can become watery if the swedes are not drained properly after cooking or if they contain a high water content. Ensuring that the swedes are thoroughly drained and mashed until smooth can help prevent a watery consistency.
Swedes are lower in carbohydrates and higher in fiber compared to potatoes. The “healthiness” of a mash depends on various factors, including other ingredients used including butter and cream.
Extra Creamy Swede Mash
- 2 large swedes aka rutabagas
- 1/4 tsp salt
- 1 bay leaf
- 2 tbsp butter
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 1 tbsp chopped chives optional
- Peel 2 large swedes and cut them into small 1-inch cubes. Place the swede cubes in a large pot of water alongside 1/4 tsp salt. Add 1 bay leaf.2 large swedes, 1/4 tsp salt, 1 bay leaf
- Bring the water to a boil and cook the swedes until they are tender when pierced with a fork, usually around 15 minutes. Drain the swedes and remove the bay leaf.
- Return the swedes to the pot and add 2 tbsp butter. Mash the rutabagas using a potato masher or fork until they reach your desired consistency.2 tbsp butter
- Season to taste with 1/4 tsp salt and 1/8 tsp freshly ground pepper and garnish with 1 tbsp chopped chives. Serve the swede mash hot as a delicious side dish.1/4 tsp salt, 1/8 tsp freshly ground pepper, 1 tbsp chopped chives