Tulo

Neeps and Tatties

Two mounds of mash on a plate, golden-orange mashed rutabaga next to pale mashed potatoes, both topped with melting butter, served alongside sliced haggis.

Rutabaga and potatoes are boiled and mashed separately rather than together, since rutabaga holds more water and takes longer to soften, mashing them apart keeps the potatoes fluffy instead of turning the whole dish watery and dense.

Prep
15 min
Cook
40 min
Total
55 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb rutabaga, peeled and cubed
  • 1 1/2 lb russet or Maris Piper potatoes, peeled and cubed
  • 6 tbsp unsalted butter, divided
  • 1/4 cup whole milk or cream, warmed
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/8 tsp grated nutmeg (optional)

Nutrition per serving

Calories
211
Protein
2g
Carbs
12g
Fat
18g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Peel the rutabaga and cut it into 1-inch cubes. Place in a large pot, cover with cold water by about 2 inches, and add a pinch of salt.
  2. 2Peel the potatoes and cut into 1-inch cubes. Place in a separate pot, cover with cold water, and add a pinch of salt.
  3. 3Bring the rutabaga to a boil, then reduce to a simmer and cook for 25-30 minutes, until completely tender and easily pierced with a fork.
  4. 4About 10 minutes after starting the rutabaga, bring the potatoes to a boil, then simmer for 15-18 minutes, until tender.
  5. 5Drain the rutabaga well and return it to its pot over low heat for a minute to cook off excess moisture, then mash with a potato masher or fork until fairly smooth (rutabaga never mashes as silky as potatoes, and that's normal).
  6. 6Stir 3 tablespoons of butter, a pinch of salt, pepper, and the nutmeg into the mashed rutabaga. Cover to keep warm.
  7. 7Drain the potatoes well and return them to their pot over low heat for a minute to dry out, then mash until smooth.
  8. 8Mash in the remaining 3 tablespoons of butter and the warmed milk, then season with salt and pepper to taste.
  9. 9Serve the two mashes side by side on the plate, each with a extra knob of butter melting on top, alongside haggis.

Tips & variations

  • Cutting the rutabaga cubes smaller than the potato cubes (about 3/4 inch versus 1 inch) helps them finish cooking closer to the same time if boiling side by side on a crowded stovetop.
  • A splash of whisky or a spoonful of whisky-spiked cream stirred into the rutabaga mash is a common Burns Night flourish.
  • Swap the milk in the potatoes for the same amount of buttermilk for a slight tang that plays well against the sweetness of the rutabaga.

Storage & reheating

Store both mashes in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat with a splash of milk or a knob of butter stirred in, or microwave in short bursts, stirring between each, until warmed through.

Tips from the Tulo kitchen

  • Cutting the rutabaga and potatoes into uniform cubes matters more for rutabaga than potatoes, since uneven pieces of the denser vegetable can leave hard, undercooked chunks even after 30 minutes of simmering.
  • Salting the water lightly rather than heavily keeps the rutabaga from turning bitter; it's naturally more assertive than a potato and doesn't need much help.

FAQ

Why are neeps and tatties mashed separately instead of together?

Rutabaga holds significantly more water than potato and takes almost twice as long to cook through, mashing them together either leaves the potato watery or the rutabaga underdone.

What is a 'neep' exactly?

In Scotland, 'neep' refers to rutabaga (what's sold as swede in the UK), not the smaller white turnip that Americans might picture; using true turnip here gives a much sharper, more peppery result.

Can neeps and tatties be made ahead for a Burns Night dinner?

Both mashes can be made up to a day ahead, cooled, covered, and refrigerated separately, then reheated gently with a little extra butter or milk stirred in to restore the texture.

Why is my mashed rutabaga watery?

Rutabaga releases a lot of water as it cooks, draining it thoroughly and letting it sit over low heat in the dry pot for a minute or two before mashing evaporates off the excess.

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