Neeps & Tatties
A traditional Scottish dish made of mashed turnips (specifically swedes or rutabagas, known as "neeps" in Scotland) and potatoes (referred to as "tatties"). This comforting side dish is famously served with haggis, especially during a Burns Supper on Burns Night (January 25th) or during Hogmanay celebrations.
Serves 4 | Preparation Time 30 minutes | Cooking Time 30 minutes | Total Time 1 hour
Ingredients
| 500 g | Potatoes, peeled and cubed |
| 500 g | Neeps (Swede), peeled and cubed |
| Knob of | Butter |
| To Taste | Salt and Ground Black Pepper |
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Method
- Fill the pan with cold water, seasoning with a generous pinch of salt at a high heat
- Peel the swede (neep) and cut into 2cm chunks
- Once water is boiled, add the swede and cook for 15 minutes, this will likely take longer to cook than the potatoes
- While that’s boiling, peel the potatoes and cut them into 2.5cm chunks
- Place potatoes into the pot with the swedes. Bring to a boil and cook until tender, about 15 minutes. Drain.
- Mash the potatoes and swede with butter until well incorporated, adding salt and black pepper to taste.
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