Traditional Scottish Neeps and Tatties
- 500g swede (neeps), peeled and cubed
- 500g potatoes (tatties), peeled and cubed
- Salt, to taste
- 50g unsalted butter
- 2-3 tbsp milk or cream
- Freshly ground black pepper, to taste
- Cook Swede (Neeps): Place the cubed swede in a large saucepan. Cover with water and add a pinch of salt. Bring to the boil, then lower the heat and simmer for about 20 minutes or until the swede is tender.
- Cook Potatoes (Tatties): In a separate saucepan, add the cubed potatoes. Cover with water and add a pinch of salt. Bring to the boil and cook for about 15-20 minutes until they are soft and easily pierced with a fork.
- Drain and Mash Neeps: Once the swede is cooked, drain the water and return the swede to the pan. Mash the swede to a smooth consistency. Add half of the butter and milk or cream, and season with salt and pepper. Mix well until the swede is creamy and smooth.
- Drain and Mash Tatties: Similarly, once the potatoes are cooked, drain them and return them to the pan. Mash the potatoes, adding the remaining butter and milk or cream. Season with salt and pepper to taste. Continue to mash until they reach a creamy and smooth texture.
- Combine and Serve: You can either serve neeps and tatties separately or combine them together in a dish. To combine, gently mix the mashed swede and potatoes together for a consistent blend.
- Garnish: Optionally, you can garnish with a sprinkle of chopped parsley or chives for added colour and flavour
This recipe serves approximately 4 people as a side dish. If serving as a main, it may serve 2 to 3 people.