Method

Add the diced swede into a saucepan with boiling salted water and cook until soft and tender. Swede can take a while longer than a potato. When the swede is tender, drain through a colander and leave covered with a tea towel for a few minutes to steam

Add the butter to the swede and using a potato masher, break up the swede and incorporate the butter until the swede is fairly smooth

Grate the nutmeg and seasoning as well as the milk to the mashed swede and bring together. You can season more if you wish

The swede can be kept covered in the fridge until needed

For the tatties, pre heat the oven to 180 degrees and add some oil to a roasting tray and place in the oven so the oil is hot

Add the chopped potatoes to a saucepan of cold salted water and bring to the boil for a few minutes. Drain through a colander and leave covered with a tea towel for a few minutes to steam

Carefully add the potatoes to the hot roasting tray, give a quick stir to coat all the pieces and sprinkle over with sea salt

Roast the potatoes for about 40 minutes until done. When cooked remove from the oven

The potatoes can be cooled and stored in the fridge as well

To serve, heat the oven to 180 degrees. Mix the swede and potatoes together in an oven proof dish, dot with butter and place uncovered to heat through for 20 minutes