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Neeps & Tatties

Neeps and Tatties

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Neeps and Tatties
21st January, 2018

Some people I know prefer to serve Neeps and Tatties individually and often the Tatties resemble a standard potato mash which just isn't right in my book!

Neeps and Tatties reminds me very much of a Flemish dish named Stoemp which is worth a try as well


  • Neeps
  • 1 Swede, peeled and diced (about the size of a standard gaming dice)
  • 50g Butter
  • Nutmeg, grated
  • 50mls Milk
  • Seasoning
  • Tatties
  • 4 Potatoes, medium sized, diced with skin on
  • Oil
  • Sea Salt
  • Butter (to finish)


    Add the diced swede into a saucepan with boiling salted water and cook until soft and tender. Swede can take a while longer than a potato. When the swede is tender, drain through a colander and leave covered with a tea towel for a few minutes to steam

    Add the butter to the swede and using a potato masher, break up the swede and incorporate the butter until the swede is fairly smooth

    Grate the nutmeg and seasoning as well as the milk to the mashed swede and bring together. You can season more if you wish

    The swede can be kept covered in the fridge until needed

    For the tatties, pre heat the oven to 180 degrees and add some oil to a roasting tray and place in the oven so the oil is hot

    Add the chopped potatoes to a saucepan of cold salted water and bring to the boil for a few minutes. Drain through a colander and leave covered with a tea towel for a few minutes to steam

    Carefully add the potatoes to the hot roasting tray, give a quick stir to coat all the pieces and sprinkle over with sea salt

    Roast the potatoes for about 40 minutes until done. When cooked remove from the oven

    The potatoes can be cooled and stored in the fridge as well

    To serve, heat the oven to 180 degrees. Mix the swede and potatoes together in an oven proof dish, dot with butter and place uncovered to heat through for 20 minutes