A Tasty Tradition
Neeps and tatties—fun to say, even more fun to eat! This traditional Scottish recipe combines mashed taters (the “tatties”) and rutabaga (the “neeps”), giving you a lower-carb twist on the mainstream side dish you’re probably more familiar with. Often served alongside haggis, Scotland’s national dish, this rustic mash is a must-try, folks! And since we’ve already nailed a vegan haggis recipe (which is no small feat), it’s high time I shared my take on neeps and tatties, inspired by my numerous trips to Scotland. In Scotland, neeps and tatties are often served separately, but I like to mash them together into what’s known as “clapshot.” No matter how you serve them, one thing is certain: veggies smothered in butter = one seriously comforting meal!
Meet The Building Blocks
Super simple here! You just need a couple of trusty root veggies. Jump down to the recipe card for exact ingredient measurements!
Potatoes: A classic, hearty veggie that is often affordable. Rutabaga: This root veggie is lower in carbs than potatoes and adds a fun new flavor. (It often shows up in CSA boxes as well, so it’s a great way to use up new-to-you items!)
Making Neeps and Tatties Is Breezy
Dicing these hard veggies can be challenging, but then you just boil and go! (For the full printable instructions, jump on down to the recipe card!) Step 1: Prep the VeggiesFill a large pot with cold water and bring to a boil, then add plenty of salt (salted water helps infuse the veggies with flavor from the inside out). Next, chop up the veggies (but keep them separate!). Step 2: Cook the NeepsRutabaga takes longer to cook, so throw those chunks in first. Cover and cook for 15 minutes or so. Step 3: Add the TattiesCarefully add the potatoes to the pot and cover again. Cook for 15 more minutes and check for fork tenderness in both veggies. Step 4: Mash the MixtureCarefully drain the veggies in a colander, then return to the pot to mash! Add some unsalted butter and a sprinkle of salt to taste, then serve immediately.
Recipe tips
Swap Out The Neeps: As discussed above, neeps are sometimes turnips and sometimes rutabaga. I haven’t tested this recipe with turnips, but you could substitute them for some or all of the rutabaga. Dreamy Creamy: For a rich flavor, try using cream cheese instead of butter. Soften the cream cheese first before stirring it in so it combines better. Make it Vegan: Instead of dairy-based butter (or cream cheese…or sour cream…), you can use dairy-free versions of these products. Use A Ricer: For an ultra-smooth mash, use a ricer instead of a traditional masher. This breaks down the veggies more, giving you a creamier texture.
Hit of the Highlands
Serve these neeps and tatties with more Scottish favorites for a proper Scottish feast!
Halloumi is a fantastic cheese I devoured when visiting Edinburgh. Mushroom Meatloaf is the obvious choice when making mashed neeps and tatties. Vegetarian Scotch Eggs are my tasty twist on a Scottish brunch staple.
