January 16, 2012

Rosemary Potato Swede Mash

1 1/2 lb Yukon Gold potatoes, peeled and cubed
1 1/2 lb swede (aka yellow turnip, rutabaga)
1 onion, thinly sliced
1/4 cup sour cream
1 tablespoon butter
1 tablespoon minced fresh rosemary
freshly ground black pepper

In a large pot, bring water to a full boil. Add potatoes, swede and onion. Cook until tender the potatoes and swede and easily pierced with a fork. Drain and return to pot. Add butter and sour cream. Mash.

My thoughts:

I don't think Americans eat enough rutabaga (or as it is called elsewhere, swede. I don't know why not, it adds a peppery flavor to dishes and is a great way to add extra vegetables to things like soups or mashed potatoes without changing the texture.


  1. Love the addition of onions to the mash, must add great flavour! Thanks for sharing!

  2. Oh, that looks so good! I'm gonna try these very soon. My wife recently started adding celery root to our mashed potatos, and its results in a nice clean taste.


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