Traditional Neeps and Tatties

Peel and cube the swede (rutabaga/neeps).

Boil the swede in salted water until very tender (it takes longer than potatoes).

Peel and cube the potatoes (tatties) and boil separately in salted water until soft.

Drain both thoroughly.

Mash the swede with a large knob of butter and plenty of black pepper.

Mash the potatoes with butter and a splash of milk until smooth.

Serve side-by-side as the essential accompaniment to Haggis.