Swede mash
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4–6
Nothing says comfort like a steaming, buttery bowl of swede mash. It is a classic accompaniment to roasts, sausages and cold meats.
Ingredients
- 1 swede (around 750g/1lb 10oz), peeled and cut into 2.5cm/1in chunks
- ½ tsp fine sea salt, plus extra to season
- 50g/2oz butter
- freshly ground black pepper
Method
Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat.
Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally.
Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp.
Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve.
Recipe tips
To make this more luxurious, you can add a dash of cream at the end. Garnish with snipped chives or a grating of fresh nutmeg.
In step 2, it will depend how old your swede is as to how long it needs to be cooked. When ready, the swede should easily slide off a knife inserted into the centre.
You can leave the swede mash quite chunky if preferred.
