This simple vegetable side dish recipe of creamy buttered swede, aka mashed neeps, makes a perfect addition to the dinner table.
Great served up at family meals, Sunday roasts, as a Christmas dinner vegetable side dish, or serve up Haggis, Neeps & Tatties for Burns Night or Hogmanay.
How to make Creamy Buttered Swede – Mashed Neeps
Quite simple, boiled swede, mashed with butter and an optional splash of milk or cream if wanted extra creamy.
We have included a quick slideshow video, as well as, more tips on this post.
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Difference between Buttered Swede, Mashed Neeps and Rutabaga?
Put simply Mashed Neeps are the same thing as Buttered Swede.
Swede was originally introduced to the UK as the Swedish turnip (in Sweden it is called Rotabagga). This caused some confusion with the white turnip. So, most parts of the UK, it is known as a swede.
However, Northern England and Scotland still call them turnips or neeps. In America, they are also known as Rutabaga.
How to chop a Swede ready for mashing?
Swede can be really tough to chop, make sure you have a sharp knife at the ready! Start by peeling the skin.
Now cut the swede into half, quarters, then chop them down to small 1 inch cubes.
How long to boil swede before mashing?
When chopped into 1-inch cubes, the swede should be ready for mashing after 20 minutes of boiling. However, if you have chopped into larger cubes it may take longer?
You can check if swede is ready for mashing by removing one chunk and pushing with the back of a fork to see if it is easy to mash.
How to make creamy buttered swede mash?
We like to add butter and cream to give a lovely rich flavour and smooth texture to the mashed swede. However, you can use milk instead of cream
How to make mashed swede diet friendly?
If following a low calorie diet you can use a low fat spread and skip the cream.
How to make buttered swede vegan friendly?
If you wanted a vegan-friendly Buttered Swede Mash, simply use a dairy free spread and no cream.
What to add to mashed creamy buttered Swede?
You can add other root vegetables such as carrots, parsnips, potatoes, butternut squash or sweet potatoes to this recipe to suit your tastes. Just add a mix of whatever you like best!
What to serve with Creamy Buttered Swede – Mashed Neeps?
Perfect served as a side with any roast dinner such as our, Glazed Gammon Joint Recipe, Slow Cooked Leg of Lamb or Roasted Pork Belly in Cider. Or with Salmon en croute or Haggis Neeps and Tatties (recipe coming soon!).
Creamy Buttered Swede – Mashed Neeps
- 1 kg Swede aka Neeps, Rutabaga, Turnip
- 3 tbsp Butter feel free to use dairy free butter for vegan friendly version
- Salt and Pepper To Taste
Optional for extra creaminess
- Cream/or Milk Splash
- Dice the swede into 1 inch cubes
- Gently boil in salted water for 20 minutes
- Drain the swede in a colander and leave to air dry
- In a pan over medium heat, place in the butter and a splash of cream/milk (optional) heat on low until butter has melted.
- Add the cooked swede and mash to the consistancy that you desire. Add more milk/cream or butter if required.
- Serve with your choice of main.
How to store left over mashed swede?
Store the leftover mashed swede in a airtight container. Keep in the refrigerator and use within 3 days.
To reheat, plate desired amount and warm in the microwave, for 1-2 minutes, stir and check the temperature, may need longer for bigger portions.
How to freeze mashed neeps?
Allow the mashed neeps to cool to room temperature. Store leftover mashed swede in an airtight container. Freeze for up to 3 months, defrost and reheat as above.
Please take the time to leave us a comment below! Such as what you served your Creamy Buttered Swede with?