Swedish root vegetable mash, rotmos

bowl of rotmos, Swedish root vegetable mash, with a spoon to back and vegetables in background.

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Swedish root vegetable mash, rotmos

This simple mash is easy to make and a tasty mix of flavors (and colors!)

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Swedish

Servings: (or 3 smaller)

Calories: 206kcal

Author: Caroline

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Ingredients

½ lb potato suggest floury variety, weight after peeling
½ lb rutabaga swede, weight after peeling
¼ lb carrots weight after peeling
3 peppercorns
3 allspice whole
¼ teaspoon salt
1 tablespoon unsalted butter
a little black pepper and salt to taste

Instructions

Peel the potatoes, rutabaga/swede and carrot, removing all of the outer layer of skin and any areas under the skin that seem a bit green or otherwise not as good. Dice into medium-sized cubes around 1 ½in/4 cm.
Place the diced rutabaga and carrots in a pot/pan along with the peppercorns, allspice and salt. Fill with cold water so the vegetables are covered and there is a bit extra (as you will add the potato a bit later). Cover the pot/pan and place on a medium-high heat to bring it to a boil.
Once boiling, reduce the heat to keep at a steady boil and cook for around 10 - 15 minutes until the rutabaga and carrot are just tender to a knifepoint (I'd recommend checking now and then after 10 minutes as cooking time can vary).
Add the potato and cook for another 10 minutes until the potato is tender. Remove from the heat and drain all the water from the pot and remove the peppercorns and allspice. Leave the vegetables in the pot.
Add the butter to the cooked, hot vegetables and mash them together so that the butter melts in as you mash. You may still have the odd lumps of rutabaga and carrot, but the potato should be relatively smooth. Try not to over-mix in case the potato becomes gummy. Season with a little salt and pepper, to taste. Serve warm.

Notes

I'd recommend you use a floury (mealy) potato such as russet or maris piper. You can easily scale up the recipe - just increase everything equally - but note it will take longer to come through to a boil initially.

Note rutabaga is called swede in England, turnip in Scotland though that can be confusing - it's the larger, pale yellow one rather than the white turnips. Also known as "neeps" in Scotland.

Nutrition

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