Extra Creamy Swede Mash
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!
Why you’ll love this swede mash recipe
- Budget-friendly dish: In season swedes are a great cost-effective alternative to potatoes.
- Quick and easy side: You only need a few staple ingredients and 25 minutes of time to make this simple side.
- Enjoy in-season produce: Eating in-season vegetables means that they’re widely available and at their best.
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)
Ingredients
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.
Variations
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:
- Carrots
- Potatoes
- Celeriac
- Turnip
- Parsnip
- Sweet potato
- Beetroot
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.
Serving
This mash is an excellent side dish for hearty stews and roasts. It pairs particularly well with my ground lamb pie, slow-cooked lamb goulash, and Moroccan lamb shanks.
Recipe FAQs
To store swede mash, allow it to cool, transfer it to an airtight container in the fridge, and consume it within 3-5 days. It can also 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.
More easy side dishes
For more easy and delicious sides, check out the following recipes:
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Extra Creamy Swede Mash
Ingredients
- 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
Instructions
- 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
