Neeps and Tatties

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Neeps and tatties is a traditional Scottish dish that combines two beloved root vegetables: turnips (neeps) and potatoes (tatties). This hearty and comforting recipe is often served alongside haggis or as part of a festive Burns Night supper. The turnips and potatoes are boiled until tender, then mashed together with butter and seasoning to create a delicious and creamy side dish. With its rich flavors and simple preparation, neeps and tatties is a versatile recipe that can be enjoyed throughout the year.

Keywords: Scottish dish, turnips, potatoes, traditional recipe, Burns Night

Neeps and tatties recipe details

Neeps and tatties recipe, recipe Rating: 4.5
Number of votes:103

When we went over to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This is a traditional Scottish sidedish, and goes well with a beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (a.k.a the yellow turnip, the rutabaga, or the Swedish turnip).
Ready in: 25 mins

Ingredients

Serves: 4

• 2 lb. russet potatoes, peeled and cubed
• 2 lb. rutabaga, peeled and cubed
• 1/4 Cup Butter
• 1 t. mustard powder
• 1 Bunch scallions, finely chopped
• Salt and pepper to taste

Preparation method

Prep: 5 mins | Cook: 20 mins

1. Place potatoes and swedes in a large pan, cover with water, and bring to a boil. Cook until tender (about 15 minutes). Drain off water.
2. Add the butter and mustard, then mash until completely incorporated.
3. Add the scallions, salt and pepper, mix well, then serve!