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Bringing in the neeps


Scottish Cooking, Neeps and Tatties

2 lb Potatoes; peeled & cut into-eighths
1 1/2 lb Yellow turnips (rutabagas)-peeled & cut into 1/2"-cubes
1 ts Salt
1/4 c Butter; melted
1/3 c Milk; warmed
Prepare Tatties (mashed potatoes) and Neeps (turnips)
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 tsp salt, and water to cover.
Heat to boiling over high heat; reduce heat to low and cook, covered, until turnips are tender- about 25 to 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 tsp salt, 2 Tbsp 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.
When turnips are tender, drain well and return to saucepan.
Add remaining 2 Tbsp butter and keep warm until ready to serve.

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