AKA Turnips & Potatoes

A great variation on ordinary mashed spuds.

INGREDIENTS

Metric / Imperial

TATTIES		NEEPS
1 Kg / 2¼ Lbs floury potatoes, peeled and chopped		750 g / 1 Lb 10 oz of Turnip, peeled and chopped
100 g / 3½ oz of Butter		50 g / 2 oz Butter
100 ml / 3½ oz hot milk		Nutmeg, freshly grated

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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