Classic Scottish Neeps and Tatties Recipe

Ingredients

  • 500g potatoes, peeled and cut into chunks
  • 500g turnips (also known as swedes), peeled and cut into chunks
  • 50g unsalted butter
  • 100ml double cream
  • Salt and pepper to taste
  • 2 tbsp chopped fresh chives for garnish (optional)

Steps and instructions

  1. Put the potatoes and turnips in separate pots of salted water. Bring to a boil.
  2. Reduce the heat and let the potatoes and turnips simmer until they become tender. This should take about 20 minutes.
  3. Drain the potatoes and turnips and return them to their pots to dry out a bit.
  4. Mash the potatoes and turnips separately until they are smooth, adding half of the butter and half of the cream to each pot.
  5. Season both the potatoes and turnips to taste with salt and pepper.
  6. Mix the mashed potatoes and turnips together, then transfer to a serving dish.
  7. Garnish with chopped fresh chives, if using, and serve hot.

Tools for making

  • Potato Peeler - Used to peel the potatoes and turnips.
  • Knife - Needed to cut the potatoes and turnips into chunks.
  • Pots - Two separate pots are required to boil the potatoes and turnips.
  • Masher - Used to mash the potatoes and turnips until smooth.
  • Serving Dish - A dish to transfer and present the mashed neeps and tatties.

Recipe variations

  • Add a tablespoon of wholegrain mustard to the mashed neeps and tatties for added flavor.
  • Try using sweet potatoes instead of regular potatoes for a twist on the classic recipe.
  • Replace the double cream with coconut milk for a dairy-free version.
  • Add cooked bacon or ham to the mashed neeps and tatties for a meaty variation.
  • Create a crispy crust by sprinkling breadcrumbs mixed with grated cheese over the mashed neeps and tatties and baking until golden brown.
  • For a vegetarian option, substitute vegetable stock for the water when cooking the neeps and tatties.
  • Experiment with different herbs and spices such as thyme, rosemary, or nutmeg to enhance the flavors.

Recipe overview

Neeps and Tatties is a classic Scottish dish typically served alongside haggis. Neeps are turnips (also known as swedes), and tatties are potatoes. This comforting, hearty dish pairs the earthy sweetness of turnips with the creamy richness of potatoes, all rounded off with butter and cream. In this recipe, we'll guide you through the simple process of making Neeps and Tatties from scratch. Expect a smooth, creamy, and deliciously satisfying side dish that's perfect for a cold winter's dinner. Whether you're Scottish or not, this traditional recipe will warm your heart and fill your stomach!

Common questions

  1. How long does it take to cook Neeps and Tatties?
    The cooking time for Neeps and Tatties is approximately 20 minutes.
  2. Can I use other types of root vegetables?
    Yes, you can experiment with other root vegetables like carrots or parsnips, but the traditional recipe uses turnips.
  3. Can I use regular cream instead of double cream?
    Yes, you can use regular cream if double cream is not available. However, double cream will provide a richer and creamier texture.
  4. Can I make this recipe ahead of time?
    Yes, you can make Neeps and Tatties ahead of time. Simply reheat in the oven or microwave before serving.
  5. Is it necessary to peel the potatoes and turnips?
    It is recommended to peel the potatoes and turnips for a smoother texture, but you can leave the skins on if you prefer a more rustic dish.
  6. What can I serve with Neeps and Tatties?
    Neeps and Tatties are commonly served as a side dish with traditional Scottish dishes like haggis or roast meat. They can also be enjoyed alongside other roasted vegetables or as part of a vegetarian meal.

Serving dishes and utensils

  • Potato masher - Used for mashing the potatoes and turnips.
  • Saucepan - Required for boiling the potatoes and turnips.
  • Colander - Used for draining the boiled potatoes and turnips.
  • Serving dish - To present and serve the mashed neeps and tatties.
  • Knife - Needed for peeling and cutting the potatoes and turnips.
  • Chopping board - Used as a surface for cutting the vegetables.
  • Potato peeler - Helps in peeling the potatoes and turnips.
  • Spoon - For stirring and mixing the mashed neeps and tatties.

Origin stories

Neeps and Tatties are a traditional Scottish dish, often served as a side with Haggis on Burns Night. Burns Night is a celebration of the life and poetry of the poet Robert Burns, the author of many Scots poems. Celebrated on the 25th of January, the supper typically includes a hearty serving of Haggis, Neeps and Tatties, and of course, a dram of Scotch whisky. The neep, a Scottish term for swede or rutabaga, was traditionally carved into spooky faces and used as lanterns on All Hallows' Eve before pumpkins became the norm. The humble tattie, or potato, arrived in Scotland around the late 16th century and quickly became a staple food. So, when you're tucking into this hearty dish, you're not just enjoying a comforting meal, but also partaking in a little piece of Scotland's rich and vibrant history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.