neeps and tatties recipe

Written ByJenny Smyth Posted on
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The Best neeps and tatties recipe

I’ve been making neeps and tatties for my family for years, and it’s always a hit. This traditional Scottish dish is made with mashed turnips and potatoes, and it’s a staple in our household. My kids love it when I serve it alongside a nice roast or as a side dish for a family gathering. I love it because it’s so easy to make and it’s a great way to get some veggies into our diet.

The key to making good neeps and tatties is to use high-quality ingredients and to not over-mix the mash. This will ensure that the turnips and potatoes stay fluffy and retain their natural flavor. I also like to add a bit of butter and milk to give it a rich and creamy texture. It’s a simple recipe that’s perfect for any occasion, whether you’re hosting a big family dinner or just need a quick weeknight meal.

Plus, it’s packed with nutrients and is a great way to get your kids eating more veggies. In this post, I’ll share my favorite recipe for neeps and tatties, along with some tips for making it extra special. I hope you enjoy this recipe as much as we do! Neeps and tatties are a classic Scottish dish that’s made with mashed turnips and potatoes.

It’s a hearty and comforting meal that’s perfect for a cold winter night or as a side dish for a special occasion. The best part about neeps and tatties is that they’re incredibly easy to make, even for those who are new to cooking. All you need is some high-quality turnips and potatoes, along with some butter, milk, and salt and pepper. Simply boil the turnips and potatoes until they’re tender, then mash them together with some butter and milk until they’re smooth and creamy.

You can serve neeps and tatties alongside a roast chicken or beef, or as a side dish for a big family gathering. Either way, this recipe is sure to be a hit with your family. It’s also packed with nutrients, thanks to the high amount of fiber found in both turnips and potatoes.

Neeps and Tatties

4.7 from 1793 votes

A classic Scottish side dish of mashed turnips (neeps) and potatoes (tatties), often served with haggis. The creamy texture of the potatoes contrasts beautifully with the slightly sweet and peppery turnips.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Tatties

500g potatoes, peeled and cut into chunks
30g butter
60ml milk
Salt and white pepper to taste

For the Neeps

500g turnips (swede/rutabaga), peeled and cut into chunks
30g butter
1 tablespoon brown sugar
Freshly grated nutmeg (optional)
Salt and black pepper to taste

👨‍🍳Directions

1Place the potato chunks in a large saucepan and cover with cold salted water.
2Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender and easily pierced with no resistance.
3Meanwhile, place the turnip chunks in another large saucepan and cover with cold salted water.
4Bring to a boil over high heat, then reduce to a simmer and cook for 20 to 25 minutes until the turnips are very tender and can be easily mashed with a fork.
5Drain the potatoes in a colander and return them to the hot saucepan.
6Add the butter and milk, then mash until smooth and creamy.
7Season with salt and white pepper to taste, then cover and keep warm.
8Drain the turnips well and return them to their saucepan.
9Add the butter and brown sugar, then mash until smooth.
10Season with salt, black pepper, and a grating of nutmeg if desired.
11Stir well to combine.
12Serve the neeps and tatties side by side on a warm plate, or swirl them together for a marbled effect.
13Enjoy immediately alongside haggis or as a hearty side dish.

🔧Equipment

2 large saucepans
Potato masher or ricer
Colander
Knife and chopping board
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 350mg🌾Total Carbs: 42g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 5g

📝Notes

For a smoother texture, use a potato ricer for the tatties. The turnips can be mashed with a fork for a chunkier consistency. Adjust the sugar and nutmeg to your taste.

Watch Video Of How Neeps and Tatties Works

This neeps and tatties recipe is perfect for any occasion – whether you’re hosting a big family dinner or just need a quick weeknight meal. It’s also packed with nutrients thanks to the high amount of fiber found in both turnips and potatoes.

To store leftovers, simply refrigerate them in an air-tight container or freeze them for up to 3 months. When reheating leftover neeps and tatties, add some extra butter or milk if needed – this will help restore their creamy texture.

❓ Frequently Asked Questions About Neeps and Tatties

What are neeps and tatties?

Neeps and tatties are a traditional Scottish dish made with mashed turnips (also known as rutabagas) and potatoes.

What ingredients do I need to make neeps and tatties?

You’ll need high-quality turnips (or rutabagas) and potatoes, along with some butter, milk, salt, pepper, onion powder (optional), garlic powder (optional), salt-free seasoning (optional), chopped fresh herbs (optional), grated cheddar cheese (optional), chopped scallions (optional), sour cream or crème fraîche (optional).

Can I use frozen turnips or potatoes?

Nope! Fresh is best when it comes to neeps and tatties.

How long does it take to cook the turnips?

About 20-25 minutes should do the trick!

Do I have to use the same ratio of turnip to potato?

Nope! Feel free to experiment with different ratios of turnip to potato until you find one you like.

Can I make this recipe ahead of time?

Yes! You can prepare the neeps and tatties up until the point where you need to mash them together.

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