Burns NightRecipesSides

Neeps & Tatties

By 22nd January 2021January 24th, 2021No Comments

The classic side for haggis. No further explanation needed.


Serves 6

  • 1 swede
  • 3 baking potatoes
  • 3 tbsp butter
  • Splash double cream
  • 2 tsp chopped parsley
  • Salt and pepper to season

  1. Peel the potatoes, and chop each one into four. Peel the swede, and chop into pieces half the size of the potatoes – this will ensure that both cook at the same time.
  2. Place the swede and potato into a large saucepan of cold, salted water. Bring to the boil, and simmer for around 15 mins, or until soft.
  3. Drain the swede and potatoes, and leave in a colander on top of the saucepan for 5 mins until the steam evaporates.
  4. Return the veg to the saucepan, add the butter, and mash.
  5. Add cream, and season with salt and pepper. Stir until combined. Taste, and adjust seasoning accordingly.
  6. Serve in a dish, sprinkled with the parsley.