Tatties are a classic, smooth mashed potato dish, similar to those found in France. They form a perfect pairing with neeps, a mash of turnips or swedes, for Scottish celebrations. These mashes, often served with haggis, are a Hogmanay classic. Easy to prepare, creamy, and naturally gluten-free, they are suitable for all occasions. Scottish neeps and tatties make a simple side dish for your winter meals and are enjoyed by young and old alike.

Neeps and tatties, or Scottish mashed turnips and potatoes

United Kingdom

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Preparation time 10 mins Cooking time 25 mins Total time 35 mins

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Servings

• For the Neeps

• 2 large turnips or swedes

• 50g of butter ( or margarine for a vegan version)

• Salt, pepper, and nutmeg to taste
• For the Tatties:
• 4 large floury potatoes
• 60g of butter
• 100 ml of milk (or a plant-based alternative)
• Salt and pepper to taste

Preparation

1. For the Neeps:
2. Peel the turnips or rutabagas and cut them into cubes.
3. Cook them in a large pot of boiling salted water for about 25 minutes, until tender.
4. Drain them thoroughly and mash them with a potato masher.
5. Add the butter, salt, pepper and nutmeg, then mix until you get a creamy consistency.
6. For the Tatties:
7. Peel and cut the potatoes into large pieces.
8. Cook them in a large pot of boiling salted water for about 20 minutes, until tender.
9. Drain them and mash them with a potato masher.
10. Add the butter, milk, salt and pepper, then mix until you get a creamy texture.
11. Serve the mashed potatoes immediately, accompanied by haggis for a traditional Scottish meal.

Keywords: Scottish neeps, turnip recipe, swede recipe, Scottish tatties, potato recipe

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