Classic Irish: Potato and Swede Stuffing

Cut the potatoes into equal-sized pieces and place them in a saucepan.

Cover the potatoes with cold water and bring to a boil.

Reduce the heat, cover, and cook for 20 minutes.

Peel and cut the swede in half, then dry steam it alongside the potatoes.

Melt 8 teaspoons of butter in a pan over heat.

Chop 4 slices of bacon and add them to the melted butter, frying for 3 to 4 minutes.

Add chopped onion and thyme to the pan with the bacon and fry for a few more minutes.

Mash the cooked potatoes and swede together until smooth.

Combine the mashed potatoes and swede with the bacon, onion, and thyme mixture, stirring well.

Season the stuffing with salt and pepper to taste.

Equipment Needed

Spice Level:

Dietary

Allergens