DISH RESEARCH · Dish
Neeps and tatties
Scottish mashed swede and potatoes enriched with butter and milk.
About Neeps and tatties
Neeps and tatties are the mashed turnip and potato accompaniments served at a traditional Scottish Burns supper. This profile follows Scottish Scran's separate-mash version, using swede for the neeps and potatoes for the tatties.
Swede brings a mild earthy sweetness that contrasts with the softer, starchier potato. Butter enriches both mashes, while milk makes the potatoes creamier and salt and black pepper keep the seasoning direct.
The two mashes are served side by side or layered, with pale creamy potato beside deeper golden swede. The tatties are smooth and fluffy, while the neeps retain a slightly rougher, more fibrous texture.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Neeps and tatties
Scottish Scran's Buttered Neeps and Tatties.
- PotatoesSoft starchy mash
- SwedeEarthy neeps mash
- WaterBoiling medium
- Salted butterRichness in both mashes
- Full-fat milkCreamy potato mash
- SaltBoiling and final seasoning
- Black pepperPeppery seasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Potatoes:
- Swede: . Scottish swede or neeps maps to the established rutabaga record
- Water:
- Salted butter:
- Full-fat milk:
- Salt:
- Black pepper:
Origins & food traditions
Scottish recipe writers Phil and Sonja supply a complete neeps-and-tatties method using separately boiled swede and potatoes with butter, milk and seasoning; Scotland.org independently identifies mashed turnip and potatoes as the traditional haggis accompaniments at a Burns supper.
Countries
- Scotland
- United KingdomCatalogue link pending review
Cuisines & regions
- Scottish Cuisine
- Scottish cuisineCatalogue link pending review