Improving swede

[Jericha]

I'm hoping someone has a tip to improve my mashed swede. I've tried steaming and boiling, adding a potato, adding carrots, adding both, adding nutmeg, slightly mashing it, puréing it, masses of butter and seasoning and mine always tastes pleasant enough but insipid, like the swede flavour isn't strong enough.

I'm the only bugger that likes swede in my house and I really want to nail it so I can dive into a buttered peppery mound of it every Sunday (that's the dream).

Any hints or tips for me? Thanks!

I love carrot and swede mash with butter and a bit of milk in it.

I would put salt and LOADS of black pepper.

Could you do it like fondant potatoes?

Add celeriac with the carrots.

I never mash swede, i always airfry it with rosemary and blackpepper. Maybe a little rosemary would give your mash some oomf?

Salt, pepper and butter. Slice up a rasher of bacon and put in the boiling water - great if smokey for an extra kick. Can leave it in to eat or take out (I leave in)

Thanks all for the suggestions I wasn't expecting much response so that's great

I have this problem too! I also struggle to get it to mashable consistency without totally overcooking it. Following with interest!

Don't boil it! A large knob of butter and a splash of water warmed together, add diced swede (small dice). Season. Bring to a low simmer and cover for 10/15 mins. Test for softness. Cook a bit more if needed. By now the water will be gone, and the buttery juices will be all over the swede. Eat as it is, or mash. Always nice

Make it like a rösti, or grate and fry as smaller fritters seasoned with chutney or harissa. Delicious.

black pepper, simmer until soft and a dollop of cream when mashing

Roast it. It makes nice soup but I don't have the recipe.

I dice it, par-boil, then fry in butter/oil with a touch of nutmeg & s+p.

Steam diced swede, air-dry briefly on a tea towel, then add to lots of melted butter with plenty of seasoning and mash. White pepper os better than black.

Butter and black pepper and mash. Yum!

A revelation - you can microwave swede whole - for about 20 mins, no need to pierce or peel or anything - test for softness, cut off the top and scoop out the flesh. Mix with butter and white pepper. Lovely :)

I accidentally put too much pepper in a batch recently.....as in the lid of the ready ground black pepper fell off and I had a whole (small) pot of pepper in swede (mashed with carrot). It was bloody lovely!

I put sugar and butter in then mash

What??!!
Definitely trying this

I second microwaving swede. It will change your life!

I third microwave it whole. Google "singing Swede" for instructions

Neeps and tatties

I am so glad I asked this question, I can't wait to try some of these out next weekend! Thanks (really want some swede now)

There’s a recipe on bbc good food called something like ‘winter root mash’. It has sour cream and horseradish in and is absolutely delicious.

Cook swede with a couple of carrots.
Soften a chopped onion with butter. Puree it all with a good knob of butter and loads of salt and pepper.

Then put it all in an oven dish and bake it.
It's probably the best bit of Christmas Dinner! (I do eat it other times too)