Scottish Neeps and Tatties

Name: Scottish Neeps and Tatties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 ½ lbs rutabaga (aka wax turnip, swede, or neep, 680 g); 1 ½ lbs potato (680 g); To serve: butter, salt

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Sarah Bond

cauliflower mashed potatoes neeps and tatties recipes with rutabaga

Ingredients

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1 ½ lbs rutabaga (aka wax turnip, swede, or neep, 680 g)1 ½ lbs potato (680 g)To serve: butter, salt

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Instructions

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Step 1

Prep: Bring a large pot of water to a boil, then salt it well. Peel and roughly chop the rutabaga. Chop the potatoes (skin can stay on or you can peel - your choice). Keeping the veggies separate.

Step 2

Cook Neeps: Carefully add the chopped rutabaga to a to the boiling water. Cover and cook for 15 minutes.

Step 3

Add Tatties: Carefully add the chopped potatoes to the water with the rutabaga. Continue cooking for 15 more minutes, or until both the rutabaga and potato are fork-tender.

Step 4

Mash: Roughly mash, leaving some pieces bigger than others. Add a few pats of butter and a sprinkle of salt. Serve hot!