Neeps and tatties
Creamy, comforting, and unapologetically buttery, neeps and tatties is the classic Scottish side pairing that turns a simple plate into something special. Sweet, earthy rutabaga mash, peppery and silky, meets fluffy mashed potatoes for the ultimate two-scoop comfort combo.
Ingredients
Instructions
Boil the potatoes
Put potatoes in a pot, cover with cold water, add a good pinch of salt. Bring to a boil, then simmer 15–20 minutes until very tender. Drain well, then return to the hot pot for 1–2 minutes to steam-dry.
Boil the rutabaga
Simmer rutabaga cubes in salted water 20–30 minutes until very soft. Drain very well, then return to the hot pot for 1–2 minutes to steam-dry (this prevents watery mash).
Mash the potatoes
Mash, then beat in butter and warmed milk/cream until fluffy. Season with salt and pepper.
Mash the rutabaga
Mash (or use an immersion blender briefly for extra smooth), then beat in butter. Season well with salt and plenty of pepper; add nutmeg if you like.
Serve
Spoon them side by side (or swirl together). Finish with an extra pat of butter and more pepper.
Notes
Serve them side by side (or swirled together) with an extra pat of butter melting on top, and you’ve got the perfect companion for haggis, roast meats, sausages, or any cold-night dinner that needs a little warmth.
Rutabaga can hold a lot of water—draining thoroughly + steam-drying is the difference between silky and watery.
Source
Typically served at Burns Night
Food in Europe