How To Make Scottish Neeps and Tatties

Neeps and tatties on a platter with a serving spoon

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How To Make Scottish Neeps and Tatties

Give your meal a little international flair with this Scottish neeps and tatties recipe! With just 2 simple ingredients—rutabaga and potatoes—it’s the ultimate quick and easy side dish. Plus, the rutabaga lowers the carbs, so you get all the comfort without the carb overload.

Prep Time15

Cook Time30

Total Time45

Course: Side Dishes

Cuisine: Scottish

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword: cauliflower mashed potatoes, neeps and tatties, recipes with rutabaga

Diet: Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian

Occasion: Christmas, Thanksgiving

Time: 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

1 ½ lbs rutabaga aka wax turnip, swede, or neep, 680 g
1 ½ lbs potato 680 g
To serve: butter, salt

Instructions

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). Keep the veggies separate.
Cook Neeps: Carefully add the chopped rutabaga 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 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!

Nutrition