Sides
Mashed Swede and Potato
The Quirky Foodster Team
Ingredients
- 1 large swede (rutabaga), peeled and diced
- 3 potatoes, peeled and diced
- 3 tbsp butter
- 2 tbsp milk or cream
- Salt and pepper, to taste
- Fresh chives, chopped (optional), to garnish
Method
- Place the diced swede and potato in a large pot and cover with cold, salted water.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, until both are very tender.
- Drain well in a colander and return to the pot.
- Add the butter and milk or cream, and mash until smooth, or leave slightly chunky if preferred.
- Season with salt and pepper, garnish with chives if using, and serve hot.
Introduction: This simple, comforting mash combines swede (rutabaga) with potato, a common pairing across Wales, especially served alongside cawl or roast lamb.
Cultural Background: This simple, comforting mash combines swede (rutabaga) with potato, a common pairing across Wales, especially served alongside cawl or roast lamb. The swede adds a subtle sweetness and earthy depth that distinguishes it from a plain potato mash.
Tips: Cut the swede into similarly sized pieces as the potato so both cook evenly together. Drain the vegetables well before mashing to avoid a watery mash. Add butter and milk gradually, adjusting to your preferred consistency.
Variations: Add a pinch of nutmeg for extra warmth. Stir in a spoonful of horseradish for a peppery kick. Use cream instead of milk for an even richer mash. Naturally vegetarian; a vegan version can use plant-based butter and plant milk.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally, adding a splash of milk if needed.
Nutrition: Per serving (approx.): 180 kcal, 3 g protein, 24 g carbohydrates, 8 g fat, 4 g fibre.
FAQs:
Q: What is swede?
A: Swede, also known as rutabaga, is a root vegetable with a mildly sweet, earthy flavour, commonly paired with potato in British and Welsh cooking.
Q: Can I make this mash ahead of time?
A: Yes, it reheats well; store in the refrigerator and reheat gently with a little extra milk or butter.
Q: What does this side traditionally accompany?
A: It's a classic accompaniment to cawl, roast lamb and other hearty Welsh main dishes.
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