Tatties are a creamy and classic mashed potato, as we also know it in France. They form a perfect duo with neeps, crushed turnips or rutabagas, for Scottish festivals. These purees, 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 are a simple accompaniment to your winter meals and will appeal to young and old alike.

Neeps and tatties, or mashed turnips and Scottish potatoes

United Kingdom

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

Difficulty: Beginner Servings: 4

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• For the Neeps

• 2 large turnips or rutabagas

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

• Salt and pepper and nutmeg to taste
• For Tatties:
• 4 large floury potatoes
• 60g butter​
• 100 ml of milk (or a vegetable 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 carefully and mash them with a potato masher.
5. Add the butter, salt, pepper and nutmeg and mix until creamy.
6. For 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 creamy.
11. Serve the purees immediately, accompanied by haggis for a traditional Scottish meal.

Tags: Scottish neeps, turnip recipe, rutabaga recipe, Scottish tatties, potato recipe

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