Mashed neeps

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A traditional Scottish dish - serve mashed neeps with haggis and tatties on Burns Night...

Prep Time 10 mins
Cook Time 25 mins
Serves 4
Difficulty Level Easy

Preparation

Print this recipe

Total Time 35 mins
Preparation Time 10 mins
Cooking Time 25 mins

Ingredients
Method

2 swede (large, peeled), cubed
3 tbsp butter
pepper (to season)

Add the peeled and cubed swede to a pan of cold water and bring to the boil
Cook for 20-25 minutes until tender
Drain off the water and mash the swede using a potato masher or ricer
Add the butter and season with pepper to taste

You will need

Masher - This best-selling one from OXO Good Grips is convenient to use and absorbs pressure for easier mashing. Find it at Amazon.

Tips

'Neep' is a traditional Scottish word, short for 'turnip'. But turnips and swedes are actually pretty similar, and the classic yellow-orange 'mashed neeps' are usually made using swede (known as rutabaga in America). Swedes have a lighter skin and darker flesh than turnips.

Variations

For mashed neeps and tatties, just substitute half the swede for potatoes.
Make vegan mashed neeps by swapping the butter for a plant-based butter substitute instead.
Make Clapshot which is a traditional Orkney recipe of tatties and swede