Smooth, creamy and fluffy Pressure Cooker Carrot and Swede Mash (Carrot and Rutabaga Mash), a favourite side dish or just grab a spoon and eat it all up.
Have you seen my trick to pressure cook a whole Swede or Rutabaga to make it easier to peel, slice and dice?
It will of course be great with Gammon too!
Don't forget all my recipes have UK ingredients and measurements.
- Salt and pepper
See recipe card for quantities.
First pressure cook the Swede / Rutabaga whole as per my hack.
Then peel, dice and add to a steamer basket along with the carrots.
See the recipe card below for all details and timings.
Hint: don't worry if you need to leave the ingredients on Keep Warm or even if you can't mash them until later. This is a very forgiving recipe.
You could try other flavour combinations:
- Vegan - using a dairy-free vegan spread will work really well, I really like Pure Dairy Free Buttery Spread.
Carrot and Swede Mash is a classic but you could "spice" it up with:
- Paprika - half a teaspoon or a bit less
- Half a teaspoon of vegetable stock paste
You could also use the Manual setting in the Tefal Cook4Me (I have the Tefal Cook4Me Touch Wifi, which is great), but add a little bit of pressure cooking time as it does an automatic quick pressure release at the end.
Chill quickly and store in the fridge for 2-3 days.
Can I freeze Carrot and Swede Mash?
You can, make sure you freeze it as soon as you can.
Don't skimp on the butter, it makes it creamy and buttery and oh so nice.
Easy Pressure Cooker Carrot and Swede Mash
- Pressure Cooker
- swede / rutabaga / turnip / neep pressure cooked whole
- 250 g carrots peeled weight
- 50 g unsalted butter
- Salt and pepper to taste
- Pressure cook the swede / rutabaga whole and unpeeled using my method.
- Discard hot water and add 250 ml cold water.
- Let the swede / rutabaga cool down enough to handle (or do this ahead of time and store in the fridge) then dice into big chunks.
- Place the diced swede / rutabaga and the chopped up carrots in a steamer basket and place in the inner pot (directly if your basket has feet and on a trivet if it doesn’t, as it needs to be above the water).
- Press Pressure Cook / Pressure / Manual (this will depend on your cooker) and programme 10 minutes, high pressure.
- Quick pressure release (this means venting the steam trapped inside once the pressure cooking countdown finishes. It will be super light and fluffy and ready for mashing.
- Mash with 50 g unsalted butter, black pepper and sea salt to taste. I purée it in my Thermomix, 50 seconds at speed 9 for a light and fluffy purée.
A few tips from me:
- Always wash your hands straight after touching raw meat
- Same with your knives, boards and utensils, use separate ones for raw meat and wash them well before using for anything else
- Don't leave food at room temperature for extended periods, always cool down quickly and chill or freeze as soon as you can
- Always chill left over rice as soon as you can and always within half an hour.
Other side dishes you might like:1