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Neeps & Tatties

Neeps and Tatties

Neeps and Tatties is a traditional side dish from Scotland. The term "neeps" refers to the use of swede or turnips. While potatoes give it's name to "tatties." Neeps and tatties are the words used in the Scottish dialect as they sound similar to the original vegetable. Neeps and tatties are often served alongside Haggis during a traditional burns night feast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: British, Scottish
Calories: 200
Ingredients Method

Ingredients
  

  • 1 kg Maris Piper Potatoes Peels and cut into 2cm Chunks.
  • 1 kg Swede Peeled and cut into 2cm Chunks.
  • 2 tsp Salt + Extra to Taste
  • 60 g Butter

Method
 

  1. Bring two pans of water to the boil and add 1 tsp of salt to each pan.
  2. Add the swede to one pan and cook for 20-25 minutes until the swede has softened and can be mashed.
  3. After around 10 minutes, cook the potatoes in the second pot for 15-20 minutes until the potatoes soften enough to mash.
  4. Drain each vegetable separately, then return to the dry but warm pan. Lightly mash with the back of a fork while folding through 30g of the butter through each vegetable. Season to taste and serve separately.
  5. Alternatively, add the potatoes to the cooking swede water for 15 minutes, drain them together, and mash them with all the butter. Season to taste.