Bring a pan of salted water to the boil and cook the chopped swede and carrot for 20 minutes until tender. Drain in a colander.
Put the drained swede and carrot back into the pan it was cooked in and add the butter and cream. Use a potato masher or potato ricer (for a finer mash) to mash it all together. If you like your mash really smooth and creamy see my top tip below!
Mix in the grated nutmeg, salt, and pepper, and serve. Alternatively, allow the mash to cool before storing it in the fridge. You can also freeze it for use at a later date.
Notes
Top Tips:For a smoother textured mash (that's more like a puree), place the cooked swede and carrot, butter, and cream into a food processor and pulse until you get your desired consistency. Due to the nature of swede, it will never be quite as smooth as normal mashed potato though.Variations:
Make it spicy by adding ½ teaspoon of chilli powder.
Add the grated zest of 1 orange to help bring out the sweetness of the carrots.
Swap out the carrots for butternut squash or sweet potato.
Use the mash as a topping for fish pie.
Garnish the mash with rosemary or chopped parsley.
Make it vegan by replacing the butter and cream for dairy free alternatives.
Storage:The carrot and rutabaga mash can be stored in an air-tight container in the fridge for up to 5 days. Reheat until piping hot in the microwave. The mash can also be frozen for up to 3 months.Nutrition:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Easy Carrot & Swede Mash
Amount per Serving
Calories
96
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
7
mg
2
%
Sodium
62
mg
3
%
Potassium
443
mg
13
%
Carbohydrates
14
g
5
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
12607
IU
252
%
Vitamin C
21
mg
25
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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