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Swede, Potato and Rosemary Mash

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  • Serves: 4
Swede, Potato and Rosemary Mash


  • 350g swede, peeled
  • 350g Potatoes, peeled
  • 1 tbsp rosemary, chopped
  • 1 tbsp fruity olive oil


  1. Cut potatoes and swedes into even slices and cook briskly in a covered pan with 2.5cm water for around 10 mins or until soft.

    Drain off any excess water if necessary and mash with a potato masher. Frizzle 1 tablespoon of chopped rosemary in 1 tablespoon fruity olive oil in a tiny pan for 30-60 seconds.

    Beat into the mash, add seasoning, plus a little extra olive oil if liked. Pile into a hot dish and serve. Alternatively, the mash may be reheated in the oven until browned on top.

    For a creamier version, retain a little of the cooking liquid with the potatoes and mash with cream.

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