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Swede and potato mash recipe

3 ratings

Swede has a sweet, buttery and nutty flavour, perfect for adding to potatoes to liven up your midweek mash. Serve with sausages, a pie or your Sunday roast. See method

Serves 4
Takes 25 mins
179 calories / serving
Freezable
Healthy
Vegetarian
Gluten-free

Ingredients

500g swede
300g floury potatoes
40g salted butter
7g fresh thyme sprigs
50ml milk
black pepper, to season

1 of your 5-a-day and source of vitamin C

Each serving contains

Energy
745kj
179kcal 9%
Fat
9g 13%
Saturates
5g 27%
Sugars
7g 8%
Salt
0.4g 6%

of the reference intake
Carbohydrate 19.1g Protein 3g Fibre 4.6g

Method

Peel the swede and floury potatoes and chop into 3cm chunks. Put in a saucepan with a pinch of salt; cover with cold water and bring to the boil. Reduce the heat and simmer for 20 mins or until tender. Drain and leave to steam-dry for 5 mins.
Meanwhile, melt the salted butter. Pick the leaves from the fresh thyme sprigs and stir into the melted butter.
Return the swede and potato to the pan over a low heat, add the milk, then mash until smooth. Season with black pepper, stir in two-thirds of the thyme butter, then drizzle over the rest to serve.

Tip: Pull the thyme sprigs backwards through the tines of a fork or your finger and thumb to strip the leaves more easily.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Side dish recipes