Neeps and tatties
This regional side dish can accompany a variety of meals – mince, roast chicken, even Christmas dinner! Swedes are known as neeps in Scotland and are often mashed with potatoes
- Serves: 4 persons
- 600g medium potatoes
- 1kg swede
- 2tbsp unsalted butter
Step 1Peel and chop the potatoes and swede into 2-3cm cubes. Put the swede in a large pan and cover with cold, salted water, then bring to the boil over a medium-high heat. Lower the heat slightly and cook for 15 mins, then add the potatoes.
Step 2Boil for another 10-15 mins or until the potato is just tender, then drain well in a colander. Allow to steam-dry for a few minutes before transferring back to the pan and mashing with the butter and plenty of seasoning. Don’t make it completely smooth, a bit of texture is works well.