serves 4 - 6
1 lb (450 g) swede (rutabagas), peeled and diced
8 oz (225 g) potatoes, peeled and diced
2 tbsp (25 g) 1 oz butter
chopped parsley to garnish
1. Cook the swede and potatoes in boiling salted water until tender.
2. Drain well, then mash very thoroughly.
3. Season well with salt, pepper and nutmeg, then beat in the butter.
4. Serve hot garnished with parsley.
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