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British Carrot and Swede Mash Recipe

British · Side dish · 35 min total

A classic British side dish that combines sweet carrots and earthy swede (rutabaga) mashed with butter and a touch of nutmeg. This creamy, comforting mash is perfect alongside roast meats or as part of a Sunday roast.

Ingredients

• 1 large swede (rutabaga), about 1 lb, peeled and cut into 1-inch cubes
• 3 medium carrots, about 8 oz, peeled and sliced
• 4 tbsp unsalted butter
• 2 tbsp milk or cream
• 1/4 tsp freshly grated nutmeg
• Salt and white pepper to taste

Instructions

1. Place the swede cubes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15 minutes.
2. Add the carrot slices to the pot and continue to cook for another 10 minutes, or until both vegetables are very tender when pierced with a fork.
3. Drain the vegetables well and return them to the pot. Let them steam dry for a minute over low heat, shaking occasionally.
4. Add the butter, milk or cream, nutmeg, salt, and white pepper. Mash with a potato masher until smooth and creamy, adjusting seasoning to taste.
5. Transfer to a serving dish and serve hot.

Tips

• For a smoother mash, use a food mill or ricer.
• Leftovers can be reheated in a microwave or on the stovetop with a splash of milk.
• This mash can be made ahead and kept warm in a slow cooker on low for up to 2 hours.

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