Swede mash
- Side
- 4
- 35 minutes
Swede mash, or mashed neeps as they're known in Scotland, are an essential element to the iconic Scottish dish of Haggis, neeps and tatties. However, it's also delicious with sausages or as a side to your next Sunday roast dinner. The addition of cream is optional, but gives it a luxurious richness.
Ingredients
Metric
Imperial
- 1 swede, weighing approx. 400g
- 40g of butter
- 70g of double cream, (optional)
- 1/2 bunch of chives, finely chopped
- 1 pinch of sugar, (optional)
- salt
- freshly ground black pepper
Method
Bring a pan of salted water to the boil. Meanwhile, peel and dice the swede into 2cm pieces
- 1 swede, weighing approx. 400g
Cook the swede in the salted boiling water for 20–25 minutes. Timings will vary a little with each swede; larger, older ones are a little tougher so take longer. Be careful not to overcook the swede as it can become watery and flavourless – it's ready when a fork easily pierces through the vegetable without resistance
Once soft enough to mash with the back of a fork, drain the swede then place back in the pan with the butter and cream (if using). Using a potato masher, mash to a smooth consistency. You can leave it a bit chunky if you prefer – this is nice if you're serving swede with mashed potatoes to give some variation in texture
- 40g of butter
- 70g of double cream, (optional)
Taste and season with plenty of salt and freshly cracked black pepper. If it is slightly bitter, you can add a pinch of sugar to offset this. Fold through the chives and serve hot
- salt
- freshly ground black pepper
- 1 pinch of sugar, (optional)
- 1/2 bunch of chives, finely chopped
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