A plate full of Scottish haggis, neeps and tatties

What are Scottish Neeps and Tatties?

Origin: Scotland

Type: Side dish

Main Flavours: Mild, vegetables

About Neeps and Tatties

Neeps and tatties are the two Scottish accompaniments to the country’s national dish, Haggis. “Neeps” Is a shortened version of Swedish turnips (or swedes, as they’re known in England!) and “Tatties” is a shortened version of potatoes. (If you’re confused, see Zsófi’s more detailed explanation below…)

Refreshingly simple to prepare, neeps and tatties are traditionally served steamed or boiled then mashed and seasoned… and that’s all there is to it. Haggis, neeps and tatties are traditionally served at Burns Night suppers, but they are enjoyed year-round by Scots at home, too.

See below for our recipe!

What Zsófi Says About Neeps and Tatties

Neeps and tatties are the indispensable sidekicks to haggis – really, who is Holmes without Watson? If you spend enough time in Scotland, you will likely have been confused many a time about these child muttering-like words very serious adult Scottish people use around dinnertime. Simply, neeps and tatties refer to Swedish turnips or swedes and potatoes (if you squint, you can make out how the Scottish names came about: tur-nips -> neeps and po-tatoes -> tatties).

These two root vegetables are usually served mashed together with some butter and seasoned with salt, pepper, and mustard. They are eaten for every traditional Scottish meal, Burns’ Night, Hogmanay, and even Christmas dinner next to some chicken or haggis.

Read Zsófi’s full article “A Beginners Guide to Scottish Food” here!

Neeps and Tatties Recipe

Neeps and Tatties Ingredients

An even number of Swedish turnips (or swedes) and potatoes, to suit how many people you’ll serve


Salt and pepper

Neeps and Tatties Instructions

Peel and chop the turnips/swedes and potatoes into even 2-3 cm chunks.

Bring two pans of salted water to the boil, and boil the neeps and tatties separately until tender, then drain.

Keeping the vegetables separate, mash them until creamy then add a generous amount of butter, salt and pepper to taste.

Serve the mashed neeps and tatties side by side, traditionally with haggis or as a side to another roast meat or protein dish.

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