Swedish Root Vegetable Mash (Rotmos)

For many parts of Northern Europe, potato is the go-to side vegetable. It's easy to understand why, since it grows well in the cooler climate and it's versatile in how you use it. Mashed, fried, boiled or baked, it's a relatively blank canvas, and economical too.

Before potatoes arrived in Europe from the Americas, other roots like turnips, carrots, parsnips and rutabaga were popular. Carrots have held their popularity, but the others maybe less so. Though Swedish and Scottish cooking may be an exception. Mashed rutabaga is a traditional side to haggis in Scotland and popular in Sweden, too. This mixed root mash is another traditional Swedish dish that puts those roots to good use.

• ½ lb potato suggest floury variety, weight after peeling
• ½ lb rutabaga swede, weight after peeling
• ¼ lb carrots weight after peeling
• 3 peppercorns
• 3 allspice whole
• ¼ teaspoon salt
• 1 tablespoon unsalted butter
• a little black pepper and salt to taste