Name: Creamy Swede Mash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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)

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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 roasts, offering a delicious combination of sweet earthy flavors and buttery richness. A tasty alternative to the traditional potato mash!

A bowl of extra creamy swede mash on a wooden board, next to swedes and a tea towel.

In-season swedes are a great cost-effective alternative to potatoes and you’ll only need a few staple ingredients and 25 minutes to make this simple side.

This creamy mash makes an excellent side dish for hearty stews and roasts. It pairs particularly well with my ground lamb pie, parmesan-crusted lamb cutlets, and Moroccan lamb shanks.

If you loved this Swede Mash Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Creamy Swede Mash

Caro Jensen

Mix up your mash with this quick and easy extra creamy swede mash, also known as mashed neeps or rutabagas.

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine British

Servings servings

Calories 122 kcal

Ingredients

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

Notes

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.

Consistency: 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.

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.

Storage: 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.

Nutrition

Calories: 122kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 359mgPotassium: 594mgFiber: 4gSugar: 9gVitamin A: 213IUVitamin C: 49mgCalcium: 86mgIron: 1mg

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Ingredients and substitutions

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 chopped fresh parsley, rosemary, thyme, or sage.

Seasoning – Salt and freshly ground pepper round out the flavors for this side dish. You can also add some nutmeg, garlic, cumin, or paprika powder for a burst of flavor.

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: