Known in full as bashed neeps and chappit tatties – Neeps and tatties are traditionally prepared as accompaniments to haggis and make for an essential part of the festive Burns Night supper.
Neeps and Tatties
Neeps and Tatties is a dish that consists of mashed potatoes and turnips. It is believed to have originated in Scotland, where it was traditionally served as part of the Sunday dinner.
The recipe typically calls for boiling or steaming the turnips until they are soft enough to be mashed, then adding them to the boiled potatoes. The resulting mixture is often seasoned with salt and pepper, butter, or an onion sauce.
Neeps and Tatties can be enjoyed either hot or cold, but their popularity reaches its peak during winter months when people crave nice warm comfort food dishes. Some variations of Neeps and Tatties include swapping out the turnips for pastries such as apricots, dates, or raisins. Whether you enjoy Neeps and Tatties for their rustic, homey appeal or for the sweet/tart flavors it provides, there is no denying that this dish is a must-try.
- 2 pounds russet potatoes, peeled and cubed
- 2 pounds swede (rutabaga), peeled and cubed
- ¼ cup butter softened
- 1 teaspoon mustard powder
- 1 bunch of scallions, finely chopped
- Salt and ground black pepper to taste
- In a
- large pot, combine potatoes and swede; cover with water. Bring the soup to a boil, then simmer until the vegetables are tender (15-20 minutes). Drain.
- Potatoes and swede should be mashed with butter and mustard powder until well combined. Add scallions, salt, and pepper to taste.