This is an easy and very tasty mash, and a great accompaniment to soak up the juices from your roast. If you have any leftovers, they make great potato cakes, fried up in bacon fat or goose fat the next day
1. Peel the swede and cut into cubes of about 2.5cm. Place in a saucepan with just enough milk to cover, along with the fresh bay leaves and thyme.
2. Peel the potatoes and halve any larger ones. In a separate saucepan to the swede, cook the potatoes in boiling, salted water until tender.
3. When the swede is soft, purée in batches with just enough of the milk to blend to a velvety smooth consistency.
4. Drain the potatoes and mash them or put them through a potato ricer. Beat them into the puréed swede with the butter. Add salt and pepper to taste and add more of the milk from the cooked swede if necessary.
© River Cottage
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