You’ll love this easy creamy Mashed Swede recipe! It is simply made by mashing cooked rutabaga and adding a few simple pantry ingredients. It makes a wonderfully tasty side dish.
Wondering what to make with swede (aka rutabaga, neeps or turnip)? You'll love this easy Mashed Swede recipe.
It has a lovely creamy texture and loads of flavor from the earthy, slightly nutty swede and a pop of flavor from nutmeg.
If you’re looking for a flavorful alternative to mashed potatoes, this mashed swede recipe is just for you!
It takes the rich, earthy flavor of swede and turns it into a delightful mashed swede side dish with just 4 simple ingredients.
Why You'll Love This Recipe
You get to use a unique vegetable that might otherwise be overlooked at the market.
Swede/rutabaga is a great source of maganese, potatssium, calcium, and vitamin C. Find out more about the health benefits of swede.
Mashed swede can be made using only 4 simple ingredients.
Because it does not have the same structure of a potato, the cooked swede won’t get gummy if overmixed or blended.
This dish is called Mashed Neeps in Scotland where it is a popular side dish. There, the swede is often mashed with potatoes, which is called Neeps and Tatties. Perfect with veggie haggis for Burns Night or Hogmanay.
You’ll have a hot side dish on the table in 30 minutes or less from start to finish.
This mashed cooked swede a great side dish to serve during the cold fall and winter months.
It makes a healthy homemade swede puree baby food - just don't season with salt and pepper.
You can pair buttered swede with any entree or main course. I love it with Portobello Mushroom Steaks.
Scale it to make a large batch to serve a crowd or for tasty leftovers.
Ingredients & Tools
Swede (Rutabaga) - You’ll need to peel this and chop it into even sized cubes to help everything cook through at the same time.
Sea Salt & Ground Black Pepper - These 2 classic seasonings will help enhance the flavor of the swede.
Butter - Helps give the mash a buttery flavor and velvety texture. Make it vegan by using dairy-free butter or margarine.
Ground Nutmeg - Adds a hint of spice and warming flavor that layers in well with the peppery swede.
How to make mashed swede
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Peel the swede (a vegetable peeler is easiest) and chop into roughly 1 inch pieces.
Put it all into a large saucepan and add enough cold water to just cover the swede.
Add the salt and bring it to the boil, then reduce the heat, cover with the lid and simmer for 15 minutes or until soft.
Drain, then gently heat the swede for few minutes, gently stirring so it doesn’t scorch. This is to evaporate some of the moisture from the veg to it is a fluffier swede mash.
Mash the swede either by hand or in a food processor, along with the butter and nutmeg. Season with salt and pepper to taste.
Tip: You'll get smoother results by making the pureed swede in a food processor or blender, though mashed swede will always be a bit chunky - in a good way!
When preparing swede, make sure you cut into pieces roughly the same size so that they all finish cooking at the same time.
When purchasing rutabaga, stay away from ones that are bruised or blemished or have green shoots sprouting out the side. This means they are overripe.
If you’d like a thinner mash or puree, reserve ½ cup of the liquid from boiling and add to mash until desired consistency is reached.
If you want your mashed swede to be completely smooth, blend it using a high-speed blender.
Mashed swede is a great side to serve with this Stuffed Vegan Butternut Squash.
Mix it in with this Carrot Sweet Potato Soup for extra thickness and flavor.
Add them to the table along with these beautiful Grilled Leeks.
Serve under this hearty Mushroom Stroganoff.
Add sausages, peas and gravy for a twist on sausages and mash.
In addition, try serving these mashed neeps instead of mashed potatoes.
Use it as a topping for Vegan Shepherds Pie.
Stir in some freshly chopped herbs to the finished product.
Mix with a tsp of curry powder for a curried rutabaga mash.
Try adding other boiled starchy vegetables such as carrots, potatoes or parsnips, for a tasty mixed root vegetable side dish.
Add a spoonful of homemade cranberry sauce for a sweet and savory side.
Add a kick of spice by throwing in a pinch of cayenne pepper or red chili flakes.
For a bold flavor, add in a tsp of prepared horseradish.
Stir in some Vegan Cream Cheese and freshly chopped dill.
To Make Gluten Free: The ingredients in this side dish are naturally gluten-free. Of course, it is important to check your labels on any spices or seasonings for gluten-containing ingredients.
To Make It Vegan: To make this dish vegan, replace the butter with a vegan butter substitute.
Storing: Store cooked and cooled mashed swede in an airtight container in the fridge for up to 5 days.
Freezing: If you’d like to freeze this dish, be sure to store cooked and cooled rutabaga BEFORE mashing it or adding any fat in order to keep the structure intact.
What does rutabaga taste like? Rutabaga is an earthy vegetable with a slightly peppery flavor. Swede has been described as tasting like a mix between a turnip and cabbage.
Is rutabaga low carb or keto? Swede has ⅓ the amount of net carbohydrates than a potato. While it’s still high for keto, it may be suitable for low carb diets depending on the individual.
Do you need to peel them? Yes! The outer peel is often waxy, bitter tasting and carries dirt and impurities from the ground. Peel your swede before using them in any dish.
Can rutabaga be eaten raw? You can eat swede raw, though it will have a stronger flavor. Swede is best grated up or sliced thinly for salads or slaws.
How to cook swede
You can eat swede raw in a salad or coleslaw, of you can try it roasted or in fries.
To cook swede, you can treat it a lot like potatoes. Cut it small and roast into parmentier swede, or slice it into a dauphoise.
If you're wondering how to cook swede and looking for more recipes, be sure to try these!
You’ll Also Love These Easy Side Dishes
Easy Mashed Swede / Rutabaga
- 1 swede/rutabaga approx 600g, peeled and cut into 2.5cm/1in chunks
- ½ tsp fine sea salt
- 1 tablespoon butter
- ¼ teaspoon ground nutmeg
- ¼ teaspoon each sea salt and black pepper
- Peel the swede (a vegetable peeler is easiest) and chop into 1 inch pieces.
- Put it all into a large saucepan and add enough cold water to just cover the swede. Add the salt and bring it to the boil, then reduce the heat, cover with the lid and simmer for 15 minutes or until the swede is soft and cooked through.
- Drain, then pour the cooked swede back into the pan over a low heat and cook for 2 minutes, gently stirring so it doesn’t scorch, to evaporate some of the moisture from the veg.
- Mash the swede either by hand or in a food processor (this will yield smoother results, though mashed swede will always be a bit chunky), along with the butter and nutmeg. Season with salt and pepper to taste.