Swede and Carrot Mash Buttery Comfort Food

Swede and carrot mash, a fab buttery alternative to mashed potato, the sweet, earthy flavours are an ideal complement to so many dishes.

Simply boiled swede (rutabaga) and carrots are mashed up with plenty of butter to create a beautifully textured mash, which is then given a lift with just a little fresh nutmeg.

Rutbaga and Carrot Mash

Let's face it, there is just something about some mashed roots as a side dish that makes a meal feel comforting.

I already have both mashed potato, clapshot (swede and potato mash) and celeriac mash here on my site, but this is swede and carrot mash is genuinely my favourite.

Swede, rutabaga or neeps (turnip) were difficult to find in Hungary, so I had to grow them at home!

Since returning to the UK, I have been mainlining the stuff, and this mash is a wonderful way to use up leftover swede.

This was always on the menu growing up, everywhere from school dinners to Sunday dinner at my Nan and Grandad's.

It is sweet, earthy, buttery, and so much more interesting than mashed potatoes.

I like to flavour it with thyme, bay leaf and just a little bit of fresh nutmeg.

Frequently Asked Questions

Is swede called anything else?

Yes, Swede is short for Swedish turnip. If you are in North America (maybe Canada too?), you will know this by the name rutabaga.

If you are from Scotland and parts of Northern England, you will know it as a turnip or neep. We can all argue about the"correct" name, but it will serve no purpose!

The most important thing is that this vegetable is magic, and we should eat much more of it.

My swede mash is lumpy, is that right?

Yes! Swede and carrot contain far less starch than potatoes, and as such do not create a smooth puree without a lot of work.

This is meant to have a texture and is better for it.

Can I make this in advance?

Yes, swede and carrot mash reheats wonderfully. You can make it a day in advance, cool and keep it in the fridge. Gently reheat over a low heat and add more butter.

It does not freeze too well, though. The relatively high water content does something to the texture that I am not keen on.

It is edible and has all of the flavour, so freezing is possible. It is just not optimal as far as I am concerned.

Serving Suggestions

It's a mash, swede and carrot mash but a mash nevertheless... That means it goes with, well... erm, everything!

Are you having a roast dinner? It does not matter if it is roast chicken, roast duck, or even something a little smaller like my roast chicken breast in peppercorn sauce, this is a great side dish for it!

How about a casserole? Sausage casserole (pictured above), coq au vin blanc, braised steak and onions or even pheasant casserole, it's ok, this has got you!

Even if you are just searing off a steak, whether it is a pork loin steak, wild boar steak or these fab-looking leg of lamb steaks, this mash is perfect.

It is pictured below with my take on a glorious Balmoral chicken, and it would be delicious with my chicken breast in cider recipe.

This is so versatile, and I love it, and you will too!

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 20cm or 8" saucepan.
• Vegetable peeler.
• Kitchen knife.
• A combination of weighing scales, measuring cups and spoons.
• Vegetable masher, do not be tempted to use a vegetable mill or potato ricer.
• Large bowl.