📝 About This Recipe
A soul-warming cornerstone of Scottish culinary heritage, Neeps and Tatties is the ultimate comfort dish that marries the earthy sweetness of rutabaga with the creamy fluffiness of gold potatoes. Traditionally served alongside Haggis, this vibrant mash is elevated here with nut-brown butter and a hint of nutmeg to create a sophisticated side dish. It is a beautiful balance of textures and colors that brings the rugged charm of the Highlands straight to your dinner table.
🥗 Ingredients
The Root Vegetables
- 1.5 pounds Rutabaga (the 'Neeps') (peeled and cut into 1-inch cubes)
- 1.5 pounds Yukon Gold Potatoes (the 'Tatties') (peeled and cut into 1-inch cubes)
- 2 tablespoons Kosher Salt (for the boiling water)
The Flavor Base
- 6 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/2 cup Heavy Cream (warmed)
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
Finishing and Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Prepare your vegetables by peeling the rutabaga and potatoes. Ensure they are cut into uniform 1-inch cubes so they cook at an even rate.
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2
Place the rutabaga cubes into a large stockpot and cover with cold water by at least 2 inches. Add the 2 tablespoons of kosher salt.
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3
Bring the rutabaga to a boil over high heat. Since rutabaga is denser than potatoes, it needs a head start. Boil for 10 minutes.
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4
After the rutabaga has boiled for 10 minutes, carefully add the potato cubes to the same pot. Add more hot water if necessary to ensure all vegetables are submerged.
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5
Continue to boil the mixture for another 15-20 minutes, or until both the rutabaga and potatoes are very tender when pierced with a fork.
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6
While the vegetables boil, place the butter in a small light-colored saucepan over medium heat. Melt the butter and continue cooking, swirling occasionally, until it turns a deep golden brown and smells nutty (about 5-7 minutes). Remove from heat immediately.
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7
In another small saucepan or microwave-safe bowl, gently warm the heavy cream until it is hot but not boiling.
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8
Once the vegetables are tender, drain them thoroughly in a colander. Return the drained vegetables to the hot pot and place it back on the warm burner (turned off) for 1-2 minutes to steam off any excess moisture.
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9
Using a potato masher, crush the vegetables together. For a traditional texture, leave it slightly rustic rather than perfectly smooth.
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10
Gradually pour in the warm brown butter (including the toasted bits at the bottom) and the warm heavy cream while continuing to mash.
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11
Stir in the sea salt, black pepper, and ground nutmeg. Taste and adjust seasoning if necessary.
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12
Transfer the mash to a warm serving bowl. Use a spoon to create decorative swirls on top.
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13
Garnish generously with minced chives and a final sprinkle of flaky sea salt before serving immediately.
💡 Chef's Tips
Always start rutabaga in cold water and give it a head start, as it takes longer to soften than potatoes. For the best texture, avoid using a food processor or blender, which can make the potatoes gluey; a hand masher or ricer is best. If you find rutabaga too bitter, add a teaspoon of sugar to the boiling water to mellow the flavor. Don't skip the 'steaming off' step after draining; removing excess water ensures your mash is creamy rather than watery. You can substitute the heavy cream with whole milk or buttermilk for a lighter or tangier version.
🍽️ Serving Suggestions
Serve as a traditional accompaniment to Haggis or a rich savory meat pie. Pairs beautifully with roasted lamb chops and a red wine reduction sauce. Excellent alongside a Sunday roast beef with plenty of onion gravy. For a vegetarian feast, serve with roasted root vegetables and a sharp cheddar tart. Pairs wonderfully with a smoky Scotch whisky or a dark, malty ale.