Rotmos – Swedish Mashed Root Vegetables

One thing Swedes have really mastered is the art of eating fresh produce at every meal – breakfast, lunch, supper. Cucumbers, tomatoes, salad, fresh fruit. It’s all raw. And then there’s rotmos! Move over mashed potatoes! It’s time for something better.

This time of year, it’s the root vegetables that shine. No one is gardening in the northern parts of this world, and people like to stay inside to eat comforting, satisfying, hot food.

During the years I lived in Sweden, and in the many visits since then, I’ve enjoyed many incredible meals. A few special dishes stand out in my memory:

• surströmming (fermented herring)
• kräftor (crayfish)
• älgpaj (moose pie)
• pannkakor med svampstuvning (pancakes with mushroom sauce)
• fläsklägg med rotmos (ham hocks with mashed root vegetables)

Some of those dishes are burned on my memory because of events surrounding the food (such as surströmming), and some because they are so amazingly delicious that I beg for repeats every time I visit.

Just in case you don’t believe me, my friend Anita makes the BEST moose pie on the planet. It is meaty, hearty, savoury, and so incredible! (Besides, she makes it cute!)

Probably the first time I asked someone for her recipe for rotmos, my dad’s cousin Gunvor laughed at me. “There’s no recipe! Just make it so it tastes good.”

Anyway, here is my favourite way to make rotmos. My addition to the typical Swedish version is adding roasted garlic to the mix. Roasted garlic is much more mellow than fresh. Another way to add this flavor is by cooking garlic cloves in oil on the stovetop. If you don’t have time to roast the garlic, only use 1 or 2 cloves fresh, unless you live alone. 😂

Make rotmos tonight, and serve it with any meat you like – from hotdogs to smoked pork chops. You won’t regret it!

Rotmos – Swedish Mashed Root Vegetables

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Ingredients

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• 5 russet potatoes
• 2 parsnips
• 1 turnip
• 1 small rutabaga
• 4 carrots
• 2 sweet potatoes
• 1 head roasted garlic
• 2 Tbsp butter
• 2 Tbsp heavy cream
• Freshly grated nutmeg
• Salt & Pepper

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Instructions

1. Peel and dice all the vegetables, and boil until tender. (Since potatoes and sweet potatoes take longer to cook than carrots, parsnips, turnips, and rutabaga, you can cut them in larger chunks.)
2. Drain off the extra liquid, then mash slightly.
3. Add the cream and butter, and the roasted garlic. To avoid over-mashing the vegetables, stir in the freshly grated nutmeg (be generous!), salt, and pepper.

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