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Mashed Swede | Many Names Same Great Taste |

mashed swede

Mashed Swede is a really easy dish to make and is such a satisfying side dish. It is also very versatile in its usage. I love it when you have made a dish for friends and they contact you to publish it as they liked it so much. This one is for you Tori Britt.

A Swede By Any Other Name

Depending on the part of the world you are the Mashed Swede is known by many names. Swede in Southern England, Rutabaga in the USA, Neeps in Scotland, Snagger in Northern England and Ponchmipe in North Wales.

Regardless of what you call it, Mashed Swede has the comforting sweet, earthy and slightly bitter taste which gives itself to splendid, hearty winter meals with family and friends.

Mashed Swede

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By Marc Spendlove-Kruger Serves: 6
Prep Time: 10 Minutes Cooking Time: 20 Minutes

Swede is strictly autumn-winter veg; the season begins in late Sept and ebbs in late Feb/early March. The supermarkets have bridged the summer gap with imports which makes it available all year round.


  • 4-5 swedes, top and tailed, peeled and cut into 2cm cubes
  • 2 bay leaves
  • Salt



Cover the swede with cold water. Add the bay leaves and some salt. Gently bring to the boil. Simmer for about 20‑30 minutes, or until tender.


Drain well, reserving the cooking water. Return the dice to the pan over very low heat for a few minutes to evaporate any excess water, taking care that they don’t burn or stick.


Mash until coarse. Blending in a food processor is faster, less of a chore and will give you a smoother purée. It will never be silken, so lightly lumpen is all part of the charm. At this point, for a standard mashed swede, you would beat in some butter, nutmeg and white pepper.

Get Creative with Mashed Swede

Swede Mash can add a twist to many traditional dishes.

Shepherds or Cottage Pie

Top your pie with you Swede Mash for a nice twist of this traditional of traditional comfort dishes. It really brings a different flavour.

Not So French Fries

I am lucky enough to have an air fryer. Occasionally we make a side of batons of Swede, Parsnip and Turnip for a less strarchy variation on tradtional chips.

Spice Up Your life

By replacing the bay leaf in your cooking liquer you can really enhance the flavour of Swede. Try adding Star Anise or even Cinamon Sticks for an interesting taste. Be careful on quantities though as both can overpower the vegetable taste.

Try this recipe with our Roast Chicken or Lamb Recipes


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