Mash it with potato – half and half quantity, generous on the butter. This can be done with parsnips too, with added cream to make it more decadent. Swede is under rated, a legacy of old school dinners (which now seem to have been nutritious, delicious and fresh by comparison to today’s, but still) where it was served lumpy and unseasoned and without the added creaminess of the potato. Try it again – you’ll like it this time.