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Tatties and Neeps
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(Recipe ID: 568)
Serves 6
Preparation time: 30 minutes; Cook time: 1 hours
Source: Chef Joseph Lowery
Mashed potatoes (tatties) and yellow rutabagas (neeps) are the traditional accompaniment to haggis; as is a glass of Scotch Whiskey, which is either poured over the pudding (haggis) or enjoyed with it. Tattie and neeps can be enjoyed anytime, however.
Ingredients
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- 2 pounds All-purpose potatoes, peeled and cut into eighths
- 1 1/2 pounds Yellow turnips (rutabagas), peeled and cut into 1/2 inch cubes
- 1 teaspoon Salt *
- 1/4 cup (1/2) stick butter, melted
- 1/3 cup Milk, warmed
- Fresh lavendar, rosemary, and sage for garnish (optional)
-
Scotch Whiskey
"Oban" is my fovorite for this dish.
Instructions
- In a 3-quart saucepan, combine potatoes, and water to cover.
- Heat to boiling over high heat; reduce heat to low and cook, covered, until potatoes are tender-about 20 minutes.
- In a 2-quart saucepan, combine turnips, 1/2 teaspoon salt, and water to cover.
- Heat to boiling over high heat; reduce heat to low and cook, covered, until turnips are tender about 25-30 minutes.
- When potatoes are tender, drain well and return to saucepan.
- With electric mixer, beat potatoes on low speed until all pieces are broken up.
- Add 1/2 teaspoon salt, 2 tablespoons butter, and half of the milk.
- Beat until mixture is smooth.
- Add remaining milk and beat at high speed until smooth and fluffy.
- Keep warm until ready to serve.
- If desired, place some of the potatoes in a large pastry bag with large star tip.
- When rutabagas are tender, drain well and return to saucepan.
- Add remaining 2 tablespoons butter and keep warm until ready to serve.
- To serve traditionaly, place haggis or leg of lamb or other roasts on a serving platter.
- Spoon, or if desired, pipe several mounds of mashed potatoes on serving platter, leaving space between mounds. Spoon some of the rutabaga between potato mounds.
- Garnish with lavendar, rosemary, and sage if desired.
- Pass remaining potatoes and rutabagas.
- To be really authentic, pour a little scotch over the top or just enjoy a glass with the meal.
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