Neeps and tatties
- Details
- By India Langley
No Burns night dinner would be complete without neeps and tatties. They are the traditional Scottish accompaniment to haggis.
Method:
In separate pans boil swede and potatoes until tender (around 20-25 minutes). Drain them separately and return them to their respective pans.
Add half of the butter to the swede and mash, keeping the swede thick and chunky. Season with salt and freshly ground pepper and cover with a clean tea towel to keep warm.
Add the rest of the butter and the warm milk or cream to the potatoes and mash until really smooth, seasoning to taste.
Best served with haggis, an open fire and a good dose of Burns' poetry.
