Creamy Swede Mash

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5 from 1 vote

Creamy Swede Mash

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

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: British

Servings: servings

Calories: 122kcal

Author: Caro Jensen

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

US Customary - Metric

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