Creamy swede mash is the perfect way to enjoy fresh rutabaga. This is a fantastic side dish that pairs incredibly well with most meats and is a great addition to any roast dinner.
Swede is a sweet-tasting root vegetable. Its flavor is quite similar to carrot or butternut squash, and it's usually served either roasted, boiled, or mashed, typically with a hearty and meaty entree.
This is a really simple recipe, and the method is very similar to making mashed potatoes.
Why you'll love it
- Easy to make side dish
- Pairs well with any meat, particularly salty meat like gammon
- Perfect side dish for a roast dinner
- The best way to eat swede
- Great alternative to mashed potatoes
Swede: You will of course need swede in this recipe. I love using fresh, in-season swede, but if you can get them frozen then that is fine to use as well.
Butter: Makes the mash buttery smooth. Use a dairy free option if required.
Double cream / heavy cream: Cream really makes the mash extra creamy. You can substitute with milk for a low calorie version.
Salt + ground black pepper: Optional, but add a lovely flavor to the mash.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
Step 1: Peel the swede, and dice into 1-inch cubes. Place them in a pot, and cover with water. Boil on medium-high heat until they are soft enough to easily pierce with a fork. This usually takes about 15 minutes.
Step 2: Drain off any excess water, and use a potato masher or fork to mash the boiled swede.
Step 3: Add your butter, cream, salt, and pepper to the mash.
Step 4: Stir to combine the ingredients. Add more salt and pepper to taste if needed. Serve immediately.
- Cut the swede into similar sized chunks to ensure that they finish boiling at the same time.
- Make sure that the swede is properly cooked before you start mashing it, or your mash will end up having hard lumps.
- If you want your mash to be completely smooth, you can use a stick blender instead of a potato masher.
You can also pair it with sausages, roast beef, leg of lamb, or any other hearty main course.
Dairy free: You can easily make dairy free mashed swede by either omitting the butter and milk, or using dairy free alternatives like oil based margarine and oat milk or soy milk.
Low calorie: Substitute the cream for milk to reduce the amount of calories in the dish.
Swede and carrot mash: Change the flavor by using a combination of swede and carrots. You can use which ever ratio you like, but I suggest replacing half of the swede with 2-3 carrots.
With potatoes: Swede mash with potatoes is extra creamy, and more similar to mashed potatoes. Substitute half of the swede with 2-3 potatoes.
To make swede mash, you will need a medium sized pot or saucepan. Additionally, you will need a tool suitable for mashing. I prefer to use my potato masher, but you can also use a fork or even a hand blender.
Store any leftover mashed swede in a sealed container in a fridge for up to 4 days. Reheat it in a pot on the stove, or in a microwave for around a minute.
You can also freeze swede mash. If you plan to freeze it, I recommend omitting the cream to prevent it from splitting when you thaw the dish. Instead, make it without the cream, and simply add the cream right before serving after the mash is thawed.
You might also like these recipes
- Instant Pot Mashed Sweet Potatoes
- Healthy Mashed Potatoes
- Roasted Carrots and Potatoes
- Air Fryer Broccoli
- Sauteed Red Cabbage
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Creamy Swede Mash (Rutabaga)
- 1 swede
- 2 tablespoons heavy cream (UK: double cream)
- 1 tablespoon butter
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Peel the swede, and dice into 1-inch cubes. Place them in a pot, and cover with water. Boil on medium-high heat until they are soft enough to easily pierce with a fork. This usually takes about 15 minutes.1 swede
- Drain off any excess water, and use a potato masher or fork to mash the swede.
- Add your butter, cream, salt, and pepper to the mash.1 tablespoon butter, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 2 tablespoons heavy cream
- Stir to combine the ingredients. Add more salt and pepper to taste if needed. Serve immediately.
- Store any leftovers in a fridge for up to 4 days.
- Feel free to substitute some of the swede with parsnips, carrots or potatoes to make a mixed root vegetable mash. This is a great way to change up the recipe, and a fantastic opportunity to use up leftover vegetables from your fridge!
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove