By Gary Rhodes
Equal quantities of potato and swede, or turnips the nearer to Scotland you are, cooked and mashed together with lots of butter. Usually served smooth, I prefer to just crush them with a fork.
Quarter the potatoes and cut the swedes into similar-sized pieces. Simmer the two together in a pan of boiling salted water for 20-30 minutes until tender.
Drain, then return to the pan and shake over a low heat for a moment to dry them out.
Using a fork or potato masher, break the potato and swede up, leaving them as coarse or as smooth a