Neeps and tatties
Monday, 21st January 2019 by Chen

In Scotland neeps (swede) and tatties (potatoes) are traditionally eaten alongside haggis on Burns Night (25 January). Some prefer to serve the neeps and tatties separately. This version mixes them together into a sweet, buttery mash. Swede also works well when mashed with carrots.


500g swede, peeled and chopped into small pieces (about 2cm)

500g potatoes, peeled and chopped to a similar size

salt, pepper

butter or olive oil to taste



Boil a large pan of water and add the swede pieces. After 10-15 minutes, add the potato pieces and cook for another 10-15 minutes. 

When both are soft (a knife goes in easily), take off the heat and drain.

Allow to steam a little to dry before mashing. Add seasoning and butter to taste.