Cook the potatoes in lightly salted boiling water until tender. Drain well, return to the pan, mash and add the hot milk and butter.
Cook the neeps (Turnips) the same way. Once tender, drain, add salt, pepper and nutmeg. Then mix the tatties and neeps together. To keep these hot until ready to serve, put them in an oven-proof dish and cover with a lid or metal foil, and put in a low heat oven. This makes a great accompaniment to haggis.
NOTE There is some confusion, certainly in England and Scotland, and probably
Worldwide also, as to what exactly a Turnip is - in England a turnip
is a bulbous root vegetable that is white fleshed with white skin
and a Swede is a bulbous root vegetable that is yellow fleshed
with white and purple skin. Whereas in Scotland, they don't
appear to have the English equivalent of a turnip but their turnip is
equivalent to the English Swede. Anyway, what we are using here is the yellow
fleshed vegetable. Confused!!?
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