This Scottish Neeps and Tatties recipe is a fun way to add international flair to any meal. And the best part? There are just two ingredients!
Neeps and Tatties? Fun words for fun foods! I’ve often seen this served with haggis, so if that’s your jam maybe give it a go! Basically, these are mashed taters (hence the ‘tatties’) but rutabaga is lower in carbs than potatoes. A new twist on mixing cauliflower into everything!
Haggis is the national dish of Scotland (our own vegan version coming soon!), and frequently served with neeps and tatties, which are mashed separately. I went ahead and mixed them up together which I have seen called “clap shot.” No matter what you call it or how you serve it, I think you will agree that butter melting over any sort of veggie makes for an amazing dish.
Ingredients for Neeps and Tatties
Super simple here, just grab two root veggies! Rutabaga often shows up in CSA boxes as well, so it’s a great way to use up new-to-you items.
Rutabaga: This root veggies is lower in carbs than potatoes and adds a fun new flavor.
Swede is another name for rutabaga, and they are used interchangeably. One thing I couldn’t determine for sure is why neeps also means rutabaga! I learned that it is shorthand for turnips, originally pronounced/spelled “nips” but now known as neeps.
Potatoes: A classic, hearty veggie that is often affordable.
How to make Neeps and Tatties
Dicing these hard veggies can be a challenge, but then you just boil and go.
Step 1: Prep
Fill your big pasta pot with water and bring to a boil, then add plenty of salt. Next up, prep the veggies (and keep them separate!). Peel and chop the rutabaga. Chop the potato (peeling is up to you, I like to leave it on for extra fiber and nutrients).
Step 2: Cook Neeps
The rutabaga takes longer to cook, so put those in first. Cover and cook for 15 minutes or so.
Step 3: Add Tatties
Carefully add the potatoes to the pot and cover again. Cook for about 15 more minutes and check for fork tenderness in both veggies.
Step 4: Mash
Carefully drain, then return to the pot to mash! I like to leave these slightly chunky. Add butter and a sprinkle of salt to taste, then serve immediately.
Swap it Out: As discussed above, neeps are sometimes turnips and sometimes rutabaga. I haven’t tested this with turnips, but you could substitute them for some or all of the rutabaga.
Dreamy Creamy: Try a bit of cream cheese instead of the butter for a rich flavor. Soften it first before stirring in so it combines better.
Make it Vegan: Use dairy butter (or cream cheese…or sour cream…) but you can of course use vegan versions of these products.
Hit of the Highlands
Serve these neeps and tatties with our other Scottish favorites for a proper Scottish feast!
- Halloumi is a fantastic cheese I devoured when visiting Edinburgh.
- Mushroom Meatloaf is the obvious choice when making mashed potatoes.
- Vegetarian Scotch Eggs are my delicious twist on this Scottish brunch staple.
- Vegan Haggis is a hearty combination of mushrooms and steel cut oats.
- 1 ½ lbs rutabaga aka wax turnip, swede, or neep, 680 g
- 1 ½ lbs potato 680 g
- To serve: butter, salt
- 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.
- Cook Neeps: Carefully add the chopped rutabaga to a to the boiling water. Cover and cook for 15 minutes.
- 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.
- Mash: Roughly mash, leaving some pieces bigger than others. Add a few pats of butter and a sprinkle of salt. Serve hot!