How to Make Neeps ‘n’ Tatties
The haggis is ready, you’re wearing your best tartan, but there’s something else missing… no Burns Night would be complete without neeps ‘n’ tatties! This traditional Scottish dish simply translates as mashed potatoes and swede; the perfect accompaniment to a freshly prepared, piping hot haggis.
- 1kg of Swede
- 1kg of Potatoes
- White Pepper
- Sea Salt
- Knob of Butter
- Finely Chopped Rosemary
- Large Saucepan
- Potato Masher
METHOD: Traditional Scottish Neeps ‘n’ Tatties
- Find a large saucepan, fill it with cold water, and add a good pinch of sea salt. Turn the heat on your hob to high so that the water starts to boil.
- Peel a large 1kg swede and then chop up into chunks of about 2cm. Add to the pan of boiling water and cook for 15 minutes.
- While the swede boils away, peel 1kg worth of potatoes and chop up into 2.5cm chunks, then add into the boiling water with the swede (after the swede’s initial 15 minutes).
- Continue to boil for a further 10 to 15 minutes, ensuring that all the root vegetables are cooked through and softened.
- When the time’s up, drain the root vegetables and leave them for a minute to steam dry.
- Mash your potatoes and swede up with a pinch of white pepper, sea salt and a knob of butter. The choice is yours whether you want to mash up the potatoes and swede together or separately before serving. Garnish with finely chopped rosemary.
- Serve your neeps ‘n’ tatties up on a plate next to a serving of traditional haggis to fully immerse yourself into the Burns Night experience!