🏴󠁧󠁢󠁳󠁣󠁴󠁿 Scottish Cuisine

Neeps and Tatties

Mashed Turnip & Potatoes

Prep Time 10 min
Servings 4
Difficulty Easy
Calories 225 kcal

The classic Burns Night accompaniment — creamy mashed potatoes and buttery mashed swede (turnip), served side by side with haggis.

Ingredients

Instructions

  1. 1 Boil potatoes in salted water for 15-20 min until tender. Drain well.
  2. 2 Boil swede in salted water for 20-25 min until very soft. Drain thoroughly.
  3. 3 Mash potatoes with half the butter and half the cream. Season with salt and pepper.
  4. 4 Mash swede with remaining butter and cream. Season generously — swede needs salt.
  5. 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.