VegetarianNorthern Irish cuisine Starters

Tyrone Turnip and Potato Mash (Thump)

Name: Tyrone Turnip and Potato Mash (Thump)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 500 g swede (yellow turnip); 500 g floury potatoes (such as kerr's pinks or maris piper); 60 g salted butter; 50 ml Whole milk; 1 tsp Fine sea salt; 0.5 tsp freshly ground black pepper; 0.25 tsp ground white pepper; 1 pinch Ground nutmeg; 2 tbsp scallions (spring onions)

Rich, rustic mash of golden swede and floury potatoes beaten with generous farm butter and cracked pepper, making an authentic harvest-time side.

🇬🇧United Kingdom· County Tyrone

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 215 kcal

Ingredients

0 of 9 gathered

Servings

500 g swede (yellow turnip) — peeled and cut into 2 cm cubes
500 g floury potatoes (such as kerr's pinks or maris piper) — peeled and cut into 4 cm chunks
60 g salted butter — plus extra to serve
50 ml Whole milk — warmed
1 tsp Fine sea salt — for boiling water
½ tsp freshly ground black pepper — coarsely ground
¼ tsp ground white pepper — for subtle warmth
1 pinch Ground nutmeg — freshly grated
2 tbsp scallions (spring onions) — finely sliced for garnish

Equipment

•Large saucepan
•Potato masher
•Colander
•Chef knife
•Vegetable peeler

Nutrition

Per serving, approximate

Calories: 215 kcal
fat: 11 g
carbs: 26 g
fibre: 4.5 g
protein: 3.5 g
calories: 215 kcal

Instructions

1
Place the diced swede into a large saucepan of cold water with salt.
2
Bring the pan to a boil over high heat on the hob.
3
Lower the heat and simmer the swede uncovered for 15 minutes.
4
Add the potato chunks to the pot and continue simmering.
5
Cook for another 15 to 20 minutes until both vegetables are fork-tender.
6
Drain the vegetables thoroughly in a colander over the sink.
7
Leave them to steam in the colander for 2 minutes to remove excess moisture.
8
Warm the butter and milk gently in the empty saucepan over low heat.
9
Return the dry vegetables to the pan with the warm buttery milk.
10
Mash vigorously with a potato masher until evenly blended but pleasantly textured.
11
Stir in the black pepper, white pepper, and nutmeg.
12
Spoon into a warm bowl and top with a knob of melting butter.

Chef's tips

Cut the swede into smaller pieces than the potatoes so both finish cooking simultaneously. Letting the drained vegetables steam off in the colander prevents a watery mash. Use a traditional hand masher rather than a food processor to keep a pleasant rustic texture.

Ingredient substitutions

salted butter and whole milk → plant-based block butter and unsweetened oat milk for a dairy-free version
swede (yellow turnip) → rutabaga or white turnip

Storage

Keep cooled leftovers in an airtight container in the fridge for up to three days.

Reheating

Reheat gently in a saucepan over medium-low heat with a splash of milk and a dab of butter until piping hot.

Common mistakes to avoid

•Cutting swede and potatoes to the same size, which leaves the swede hard.
•Mashing without properly draining, resulting in a loose and soggy mash.
•Under-seasoning with black pepper, which provides the signature warming bite.

Serving suggestions

Serve alongside grilled Ulster pork sausages and rich onion gravy.Pair with thick slices of boiled ham or traditional bacon ribs.Enjoy as a simple harvest supper with a slice of buttered wheaten bread.