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Carrot and Swede Mash is an incredibly versatile vegetable dish. It is very satisfying and a great option if you are avoiding heavy carbs. Using the Instant Pot is a great way to make Carrot and Swede Mash as you can get it on the table in just 20 minutes.
Carrot and Swede Mash is in my top five foods ever. It may seem an innocuous vegetable side dish but for me it sums up comforting homely cooking. My parents and both sets of grandparents made it every Sunday, so it didn’t matter where we were eating Sunday lunch growing up, Carrot and Swede Mash would be served.
Carrot and Swede Mash was also one of the first recipes I blogged about here at From The Larder, as part of my love letter to the Sunday Lunch. There was no real recipe involved in that post so today I correct that substantial error here.
Table of contents
Why you'll love this recipe
- It’s fresh, earthy and entirely comforting.
- The carrot and swede are cooked in stock for ultimate flavour.
- Lots of butter, black pepper and salt.
- It’s so versatile and goes with any meal where a vegetable is required. My favourite is alongside grilled pork chops.
Why use the Instant Pot?
The Instant Pot is quick, hands off and yields the best results for Carrot and Swede Mash every time.
This is my first Instant Pot recipe on the website and I intend for it to be the first of many. Since I received one for my birthday last year my Instant Pot and I have embarked upon a love affair for the ages.
An Instant Pot is a 7-in-1 multi-functional cooker that does the same job as an electric pressure cooker, slow cooker, rice cooker, steamer, warmer, saute/browning and yoghurt maker. If you don't have one yet, then add it to your wish list now.
I use it most days as it has cut down on my time in the kitchen, makes quick work of stews, soups, stocks and braising meat and produces amazing delicious results.
However when I discovered how easy it was to make Carrot and Swede Mash in our relationship took on a deeper more meaningful direction.
How to make Carrot and Swede Mash in the Instant Pot
- Place the diced carrot and swede in the Instant Pot and pour over 250ml stock.
- Click the lid into place, set the valve to sealed, press Pressure Cook and set the timer for 8 minutes. (Bear in mind it takes about 5-8 minutes for the pot to come to pressure)
- Once the timer goes off you can quick release the pressure from your pot. Once the steam has gone, open the Instant Pot and turn off.
- Drain the carrot and swede. Return the vegetables to the Instant Pot. You can remove the inner pot from the machine which I find easier when mashing.
- Add the butter, salt and pepper to the carrot and swede and mash with a potato masher until relatively smooth.
- Check the seasoning and serve.
- Do use organic vegetables if you can. Very good carrots especially make such a difference.
- Use either fresh stock or a stock cube. Growing up my family just used to boil the veg in water but the stock infuses the vegetables with so much more flavour. And do not discard the stock after draining but re-use for the gravy.
- You can add a sprinkling of freshly grated nutmeg which adds a lovely flavour.
- Try adding a couple of tablespoons of whipping cream to the finished mash if you want a version that is really creamy and delicious.
- If you want to prepare the carrot and swede earlier in the day you can keep the mash in the Instant Pot on the Keep Warm setting.
How to prepare a swede
- The best way to peel a swede is using a knife. A vegetable peeler just doesn’t cut it.
- Keep the knife at an angle and move it gently around the vegetable, taking care to only remove the skin.
- Using a good sharp chef’s knife cut into the swede about a third into the circumference, then turn the swede so the flat sides are on the chopping board. This makes the swede a more manageable size to cut.
- Dice the swede into about 1.5cm cubes, although I’m not totally uniform about it.
Can you make Carrot and Swede Mash without the Instant Pot?
Of course, I made Carrot and Swede Mash the regular way for nigh on 20 years. It’s still easy but takes a little longer. The only changes are:
- You need to cook the carrot and swede in a large saucepan.
- Instead of the mere 250ml of stock that you cook the carrot and swede in, you need to pour in enough stock to completely cover the carrot and swede.
- Place the lid on the saucepan, bring to a boil and then turn down to simmer for 45 minutes.
- The rest of the method is exactly the same.
Can you make it ahead of time?
Yes you can, I make it most Sundays for our Sunday Lunch and prepare a huge batch so we can dig into it throughout the week. It lasts about 5 days in the fridge.
Can you freeze it?
Absolutely. Let the mash cool then store in an airtight container in the freezer. It will be good for about 3 months.
More vegetable side dishes you'll love!
If you make Carrot and Swede Mash then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Carrot and Swede Mash (Instant Pot)
- Instant Pot
- 1 swede - 800g
- 500 g carrots - peeled and chopped roughly
- 250 ml chicken stock - or vegetable stock or water
- 50 g unsalted butter
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Place the peeled and diced carrot and swede in the bottom of the Instant Pot.
- Pour over the stock.
- Place the lid on the Instant Pot and set the valve to sealed.
- Press Pressure Cook and set the timer for 8 minutes.
- When the timer goes off, turn off the Instant Pot.
- Quick release the pressure from the pot.
- Drain the carrot and swede and return to the Instant Pot.
- Add the butter, salt and pepper and mash until relatively smooth.
- Serve straightaway, sprinkled with parsley if you like.
- This is the Instant Pot we use.
- Use organic vegetables if you can.
- You can use fresh stock or a stock cube. Don’t waste the stock when you drain the vegetables though but reserve for making gravy.
- Make Ahead – you can make and keep in the fridge for up to 5 days in an airtight container.
- Freeze – you can freeze Carrot and Swede Mash for up to 3 months.
- You don’t need to use the Instant Pot, a large saucepan will do as well. However, you must cover the vegetables with the stock and cook for 45 minutes with the lid on. The rest of the method is the same.
- Add a splash of whipping cream for the ultimate Creamy Carrot and Swede Mash.