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).

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 190 Calories

Ingredients

• ¼ cup butter, softened
• salt and ground black pepper to taste
• 1 teaspoon mustard powder
• 2 pounds russet potatoes, peeled and cubed
• 2 pounds swede (rutabaga), peeled and cubed
• 1 bunch scallions, finely chopped

Recipe Instructions

Step 1

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

Step 2

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