1. Peel the swede and potatoes and cut them into roughly equal cubes.
2. Cook in salted water for about 20-25 minutes until tender, then drain and let them steam dry in the pot for a few minutes.
3. Warm the milk with most of the butter.
4. Mash the vegetables with a potato masher and beat in the warm buttery milk until creamy; season with salt, pepper and nutmeg.
5. Slice the onion into thin half rings and fry them in the remaining butter until golden brown.
6. Serve the mash topped with the fried onions, alongside sausages or roasts.
Tip: Nutmeg and fried onions bring out the gently sweet, earthy flavour of swede beautifully.
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