Mashed Carrots and Swede with Savory Garlic Butter.

Redirect to recipe: Click here to quickly access the recipe for a lighter, yet delicious carrot and swede mash with garlic butter.

Indulge in the ultimate comfort food with a creamy mash that's swirled with garlic butter. Perfect with vegan sausages and gravy, or as a topping for a rich shepherds pie, this irresistible dish strikes the perfect balance between flavour and texture. Plus, it's a great way to cut down on starchy carbs while getting your daily dose of veggies.

Neither of the main ingredients, carrots or swedes, will break the bank, yet they both come with a host of health benefits. Once you try this buttery mash, you'll never want to go back to the plain old potato version. Make a big batch and freeze individual portions for a quick and easy weeknight dinner option.

This creamy mash contains half the calories and carbs of an equivalent potato mash, yet it still retains its creamy, garlicky and delicious taste. Who says healthy food can't be tasty?

Swede Mash in bowl with spoon

Some serving suggestions for this versatile and creamy mash include combining it with vegan sausages and gravy, topping a vegan shepherds pie, serving it alongside a vegan sausage casserole, or enjoying it with a rich mushroom bourguignon. The possibilities are endless, and the resulting flavour combinations are simply divine.

Carrots are a low-cost, nutritious gem that make a great base for this dish. If you have too many of them in your kitchen, this recipe offers an excellent way of using them up. Additionally, this mash freezes well, so there's no need to worry about making too much.

Swede, a relative of turnip, is an underappreciated vegetable. Despite its strong smell during cooking, it actually has a mild flavour that works perfectly in this dish. It adds bulk to the mash and takes on the flavour of the garlic butter, making it the perfect addition.

If you want to add richness to your mash without dairy products, you can opt for plant milk instead of using unsweetened cream. However, if you prefer to use cream, Elmlea Plant Double Cream is ideal.

To make a smooth and silky puree, use a stick blender to blitz your carrot and swede mash. You don't need to pour it into a blender, simply place the stick blender in the pan and blitz. Although I use a Dualit stick blender, any good quality stick blender can get the job done well.

While manually mashing the ingredients with a potato masher is an option, the smooth consistency of a restaurant-standard mash can only be achieved with a blender.

You can make a variation of this basic mash recipe with various other flavors as well:

- Nutmeg adds a simple but delicious flavor to your mash. Grate it through when you add the cream at the end of cooking.

- Grated orange zest works great in combination with the carrot and swede. You can replace the garlic in the butter with grated orange zest or use both, and add a splash of orange juice instead of the cream.

- If you want to serve your mash alongside curried chickpeas, mix one tablespoon of korma curry paste through the butter when adding the garlic. It's tasty!

- You can add lots of fresh herbs to your mash as well. Parsley or coriander would be ideal choices with carrot.

- You can use coconut milk instead of cream in your mash. You might need to add 3-4 tablespoons for the flavor to come through.

This mash can be frozen, therefore, you can make a double (or even triple!) batch and freeze portions for another day. You can defrost and reheat it in the microwave or on the hob. Freezing may affect the consistency, so it's a good idea to check before serving. If it's too sloppy, cook it for a little longer to remove more water or add a splash of plant milk or cream if it's too thick.

White potatoes can be replaced with many other alternatives to make a creamy mash with fewer starchy carbs for those who prefer not to consume them.

Experiment with the below basic framework to whip up some scrumptious mash (or puree):

Which variation will you sample first?!

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Swede and Carrot Mash in bowl as side dish

Greetings! I am Kate, vegan homely chef, and blogger at The Veg Space. I also authored Vegan in 15. I am zealous about concocting easy vegan formulas that anyone can execute, even on their first try.

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