Chappit Tatties & Bashed Neeps

Neeps and Tatties – the traditional companion to haggis at the Burns Supper table. They are often combined into one dish called Clapshot, but these recipes are for distinct dishes.

1 lb potatoes
1 tablesp. chopped chives or 4 shallots
1 heated tablesp. butter
Salt and pepper

Peel and quarter potatoes. Cover with water and bring to boil, cook until tender. Mash and whip in milk or sou cream. Butter, salt and pepper to taste.

1 lb. neeps (swedes in UK, white turnips or rutabaga in US)
50g butter
2 teaspoons caster sugar
1 teaspoon salt

Peel and quarter the 'neeps'. Boil for 25 minutes or until soft. Drain and mash, adding the butter, sugar and salt.