Carrot and Swede Mash

Serve alongside your roast poultry.

Serves: 4-6
30 mins
20 mins


  • 1.6kg of carrots, peeled and sliced into 1cm discs
  • 800g of swede, peeled and diced into 2cm cubes
  • 250g butter, diced
  • Salt and Pepper to season


  1. Place the carrots and swede into a large pan and cover with cold water
  2. Bring to the boil, add 1 tsp salt and simmer until both the carrot and swede are soft
  3. Drain the carrot and swede and return to the pan to dry slightly before crushing with a potato masher
  4. Add the butter and stir to create a rich shiny mash, season to taste with salt and pepper

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.