This simple vegetable side dish of creamy buttered swede — also known as mashed neeps — is an easy, flavorful addition to any dinner table.
It’s perfect for family meals, Sunday roasts, Christmas dinner, Burns Night or Hogmanay served alongside haggis, neeps & tatties.
How to make Creamy Buttered Swede – Mashed Neeps
It’s straightforward: peel and chop the swede, boil until tender, then mash with butter and a splash of milk or cream if you want extra creaminess.
📖 Step by Step Recipe
Creamy Buttered Swede – Mashed Neeps
Luke and Kay – Flawless Food
Ideal for roast dinners, holiday meals and traditional Scottish dishes.
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Equipment
Ingredients
- 1 kg Swede – aka Neeps, Rutabaga, Turnip
- 3 tablespoons Butter – use dairy-free butter for a vegan version
- Salt and Pepper – to taste
Optional for extra creaminess
- Splash of cream or milk
Instructions
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Dice the swede into roughly 1-inch cubes.
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Gently boil the swede in salted water for about 20 minutes, or until tender when pierced with a fork.
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Drain the swede and let it steam-dry briefly in a colander to remove excess water.
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Warm the butter with a splash of cream or milk in a pan over low heat until melted. Add the cooked swede.
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Mash to your desired consistency, adding more butter or milk/cream as needed. Season with salt and pepper to taste.
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Serve immediately with your choice of main course.
Video
Nutrition
Carbohydrates: 14 g
Protein: 2 g
Fat: 6 g
Saturated Fat: 4 g
Potassium: 508 mg
Fiber: 4 g
Sugar: 7 g
Vitamin C: 42 mg
Please tag @flawlessfooduk or use #flawlessfooduk when sharing.
This post was updated on 10/03/2025 to improve the recipe layout.
Read on for serving suggestions, chopping tips and storage advice.
Difference between Buttered Swede, Mashed Neeps and Rutabaga?
They are the same vegetable. In most of the UK it’s called swede, in Northern England and Scotland it’s called neeps or turnip, and in North America it’s known as rutabaga. The names vary, but the preparation for mash is the same.
How to chop a Swede ready for mashing?
Use a sharp knife. Peel the skin, cut the swede in half, then into quarters and finally into roughly 1-inch cubes for even cooking.
How long to boil swede before mashing?
When cut into 1-inch cubes, boil for about 20 minutes. Larger pieces will take longer. Test readiness by pressing a piece with a fork — it should mash easily.
How to make creamy buttered swede mash?
Melt butter with a splash of cream or milk, then mash the cooked swede into the mixture until smooth. Adjust butter and liquid to taste for a richer or lighter mash.
How to make mashed swede diet friendly?
Use a low-fat spread and skip the cream to reduce calories while maintaining a tasty mash.
How to make buttered swede vegan friendly?
Substitute dairy butter with a dairy-free spread and omit cream to keep the mash vegan.
What to add to mashed creamy buttered Swede?
Mix in other root vegetables like carrots, parsnips, potatoes, butternut squash or sweet potatoes for variety and extra flavour.
What to serve with Creamy Buttered Swede – Mashed Neeps?
Serve as a side to roasts such as glazed gammon, roast pork, slow-cooked lamb, roast pheasant, or alongside salmon en croute and traditional haggis.
How to store left over mashed swede?
Store leftovers in an airtight container in the refrigerator and use within 3 days. To reheat, warm a portion in the microwave for 1–2 minutes, stir and check the temperature; longer for larger portions.
How to freeze mashed neeps?
Cool mashed neeps to room temperature, transfer to an airtight container and freeze for up to 3 months. Defrost in the refrigerator and reheat as above.
Please take a moment to leave a comment and let us know what you served your Creamy Buttered Swede with.