Neeps and Tatties


When we went to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This neeps and tatties recipe is a traditional Scottish side dish that goes well with beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (aka yellow turnip, rutabaga, or Swedish turnip).

Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins


  • 2 pounds russet potatoes, peeled and cubed

  • 2 pounds swede (rutabaga), peeled and cubed

  • ¼ cup butter, softened

  • 1 teaspoon mustard powder

  • 1 bunch scallions, finely chopped

  • salt and ground black pepper to taste


  1. Place potatoes and swede in a large pot; cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain.

  2. Mash butter and mustard powder into potatoes and swede until well incorporated. Stir in scallions, salt, and pepper.

Nutrition Facts (per serving)

190 Calories
6g Fat
31g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 190
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 94mg 4%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 22%
Total Sugars 8g
Protein 4g
Vitamin C 56mg 280%
Calcium 90mg 7%
Iron 2mg 11%
Potassium 939mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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