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Swede and potato mash recipe
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Swede has a sweet, buttery and nutty flavour, perfect for adding to potatoes to liven up your midweek mash. Serve with sausages, a pie or your Sunday roast. See method
Ingredients
- 500g swede
- 300g floury potatoes
- 40g salted butter
- 7g fresh thyme sprigs
- 50ml milk
- black pepper, to season
1 of your 5-a-day and source of vitamin C
Each serving contains
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Energy
745kj
179kcal
9%
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Fat
9g
13%
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Saturates
5g
27%
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Sugars
7g
8%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 19.1g
Protein 3g
Fibre 4.6g
Method
- Peel the swede and floury potatoes and chop into 3cm chunks. Put in a saucepan with a pinch of salt; cover with cold water and bring to the boil. Reduce the heat and simmer for 20 mins or until tender. Drain and leave to steam-dry for 5 mins.
- Meanwhile, melt the salted butter. Pick the leaves from the fresh thyme sprigs and stir into the melted butter.
- Return the swede and potato to the pan over a low heat, add the milk, then mash until smooth. Season with black pepper, stir in two-thirds of the thyme butter, then drizzle over the rest to serve.
Tip: Pull the thyme sprigs backwards through the tines of a fork or your finger and thumb to strip the leaves more easily.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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