Neeps and Tatties

Rating: 3.67 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

By wsf

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place potatoes and swede in a large pot; cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.

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  • Stir scallions, salt, and pepper into the mash.

Nutrition Facts

Per Serving:
190 calories; protein 4.3g 9% DV; carbohydrates 31.2g 10% DV; fat 6.3g 10% DV; cholesterol 15.3mg 5% DV; sodium 94.2mg 4% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Bren
Rating: 4 stars
04/28/2017
I grew up eating this dish and never knew that it had a name. Other than cutting the portions back to three I made this as written. The portions seems to be off as my three portions yielded at least five or six. Great little side dish. Thanks for sharing. Read More

Most helpful critical review

Kate734
Rating: 3 stars
01/26/2020
We make this every year. It always takes longer than 15 minutes to cook the neeps. We usually cook them separately. The neeps take about 40 minutes and the tatties about half an hour. Rating for the concept and the ingredients hitch look fine. Thanks for introducing the taste. Our haggis wnd cabbage are cooking - black pudding to come. Happy Robbie Buns! Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Bren
Rating: 4 stars
04/28/2017
I grew up eating this dish and never knew that it had a name. Other than cutting the portions back to three I made this as written. The portions seems to be off as my three portions yielded at least five or six. Great little side dish. Thanks for sharing. Read More
Kate734
Rating: 3 stars
01/26/2020
We make this every year. It always takes longer than 15 minutes to cook the neeps. We usually cook them separately. The neeps take about 40 minutes and the tatties about half an hour. Rating for the concept and the ingredients hitch look fine. Thanks for introducing the taste. Our haggis wnd cabbage are cooking - black pudding to come. Happy Robbie Buns! Read More
JustAnotherCook
Rating: 4 stars
11/21/2020
I added a bit of milk to get it creamier. Next time, double or triple the dry mustard. Read More
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