Tatties and Neeps

How could something with such an interesting little name fail to be totally delicious . . .

If you have swede, and potatoes in your larder . . . you have the makings of this most tasty Scottish dish. And, I can assure you . . . it goes with just about any type of meat or poultry. Actually the Scots usually eat this with haggis on Robbie Burns Night . . . and we all know what that is . . . so . . .



It's very basic, and very simple and apparently was something that was eaten frequently by poor crofters up in the Scottish Highlands . . .

Oh well . . . I've been told in the past that I am common . . .



Perhaps my love of this dish proves it.



Who knew??

My mother always made this, ceptin we called it mashed turnips. I never knew we were eating something as exotic as Tatties and Neeps. A rose by any other name eh?



*Tatties and Neeps*
Serves 4
Printable Recipe

Pretty basic. Pretty tasty. Yum, yum!

1 lb potatoes (You want a nice and floury type, such as a Maris Piper)
1 tablespoon chopped chives
1 lb. neeps (depends where you come from whether you call them turnips or swedes)
1 heated tablespoon of butter or dripping
salt and pepper to taste



Peel the potatoes and cut into chunks. Place in a pan of lightly salted water and bring to the boil. Cook for 15 minutes or so until tender. Drain well.

Peel the swede and cut into small chunks. Place in a pan of lightly salted water and bring to the boil. Cook for 15 to 20 minutes until quite tender. Drain well.

(I usually cook the two things at the same time so that they are hot at the same time, starting the swede a bit before the potatoes)

Place the cooked potato and the swede into the same pan and mash them very well together, adding salt, pepper and butter. Stir in the chopped chives. Serve hot.