Mashed Swede

Peel and cut the Swede into even 2–3 cm chunks so they cook uniformly.

Place the cut Swede in a saucepan, cover with cold water, add a pinch of Salt, and bring to a gentle boil. Simmer until the pieces are tender when pierced with a fork, about 20–25 minutes.

Drain the Swede, reserving a little of the cooking water. Return the swede to the warm pan and mash with a potato masher or fork; add cubes of Butter and a splash of the reserved cooking water as needed to reach a creamy consistency.

Taste and season with more Salt if needed, then finish with freshly ground Black Pepper to your liking.

Serve hot as a simple, comforting side—smooth and buttery, or leave a few lumps for texture.