Description
Traditional Scottish dish. Serve mashed neeps with haggis and tatties on Burns night.
Ingredients
2 swede, large, peeled, cubed
3 tbsp butter
Freshly ground pepper
Directions
Add the peeled and cubed swede to a pan of cold water and bring to the boil.
Cook for 20-25 min.
Drain off the water and mash the swede using a potato masher.
Add the butter and season with pepper to taste.
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