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!