Neeps and tatties, or Scottish mashed turnips and potatoes

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.

Preparation time: 10 minutes

Cooking time 25 minutes

Total time 35 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Ingredients

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

Read it online: https://glutenevasion.fr/recette/neeps-and-tatties-ou-ecrase-de-navets-et-de-pommes-de-terre-ecossais/