Neeps and Tatties
Neeps an Tatties (NEEPS an TAT-eez)
Mashed Turnip & Potatoes
The classic Burns Night accompaniment — creamy mashed potatoes and buttery mashed swede (turnip), served side by side with haggis.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil potatoes in salted water for 15-20 min until tender. Drain well.
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2
Boil swede in salted water for 20-25 min until very soft. Drain thoroughly.
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3
Mash potatoes with half the butter and half the cream. Season with salt and pepper.
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4
Mash swede with remaining butter and cream. Season generously — swede needs salt.
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5
Serve the two mashes side by side on a warm plate, or swirled together.
Did You Know?
The Scots word "neep" comes from the Latin "napus" for turnip, though in Scotland it refers to swede (rutabaga), not the small white turnip.
Chef's Notes
Equipment Tips
- two saucepans
- potato masher
- colander
Garnishing
butter pat, chives
Accompaniments
The Story Behind Neeps and Tatties
Neeps and tatties became inseparable from haggis during the 18th century, when Burns Night celebrations formalised the classic trio. Both root vegetables were staples of Scottish agriculture, thriving in the cool northern climate. The separate mashing and side-by-side presentation became traditional, though some families swirl them together in what is called "clapshot" in Orkney.
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