Name: Neeps and Tatties recipe
Ingredients: 2 pounds russet potatoes, peeled and cubed;2 pounds swede (rutabaga), peeled and cubed;¼ cup butter, softened;1 teaspoon mustard powder;1 bunch scallions, finely chopped;salt and ground black pepper to taste

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Ingredients

2 pounds russet potatoes, peeled and cubed 2 pounds swede (rutabaga), peeled and cubed ¼ cup butter, softened 1 teaspoon mustard powder 1 bunch scallions, finely chopped salt and ground black pepper to taste

Nutrition Info

190.1 calories carbohydrate: 31.2 g cholesterol: 15.3 mg fat: 6.3 g fiber: 6.1 g protein: 4.3 g saturatedFat: 3.7 g servingSize: - sodium: 94.2 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

Directions

Place potatoes and swede in a large pot, cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder, mash until well incorporated.
Stir scallions, salt, and pepper into the mash.

Recipe Yield

8 servings

Recipe Note

When we went over to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This is a traditional Scottish side dish, and goes well with a beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (aka the yellow turnip, the rutabaga, or the Swedish turnip).

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