Neeps and Tatties
Introduction
Neeps and Tatties aka swede and potatoes, is a traditional Scottish side dish, often served alongside haggis. This is a twist on the traditional recipe, by roasting the potatoes first and leaving the mash chunky. It’s buttery and delicious!
Ingredients
800g to 1kg of potatoes cut into 2 by 4 cm chunks
6 tbsp oil – can be light olive oil, sunflower, vegetable oil etc
1 swede weighing about 675g peeled and roughly chopped
75g butter
plus extra for serving
Method
- Preheat the oven to fan 200C/conventional 220C/gas 7
- Put the potatoes into a pan of salted water and bring to the boil, cook for 5 minutes, then drain and leave to steam dry for a few minutes.
- Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Carefully stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 30 to 50 minutes.
- Cook the swede in boiling salted water for 30 to 50 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping it all quite chunky.
- If serving straight away dot with the butter while still hot and give it a good stir. Season with salt and pepper.
- If reheating, cool and cover. When ready to serve preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.