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).
Ingredients
- 2 pounds russet potatoes , peeled and cubed
- 2 pounds swede , rutabaga
- 0.25 cups butter , softened
- 1 teaspoon mustard powder
- 1 bunch scallions , finely chopped
- salt and ground black pepper to taste
Instructions
-
1
Place potatoes and swede in a large pot; cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain.
-
2
Mash butter and mustard powder into potatoes and swede until well incorporated. Stir in scallions, salt, and pepper.
Nutrition Facts
Per serving
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