A Mashed Potato Recipe
.....with a difference!
This mashed potato recipe has been culled from a Scottish tradition. My recipe is a Southerner's version of this Scottish favorite.....
"Neeps'n Tatties"
Traditionally, the Scots use turnips for their "neeps" as one dish, and "tatties" (mashed potatoes) as another. My recipe however combines potatoes, swede, butter and cream, all mashed together to produce one, sublime dish! A classic mashed potato recipe .....with a difference!
In Scottish tradition, neeps'n tatties are served on Hogmanay (New Year's Eve) as an accompaniment to "Haggis". There are numerous variations of the Haggis recipe, but traditionally it is a sheep's stomach filled with well seasoned minced offal, spices, oatmeal and suet.
This easy mashed potato recipe makes an ideal accompaniment to almost any main course dish and requires very little preparation.
Gourmet food........the EASY way!
Bashed Neeps'n Tatties
(creamy mashed potatoes and swede)
CLICK HERE for a Garlic Mashed Potato Recipe.
INGREDIENTS
SERVES 8
about 12oz (350g) swede, peeled and cut into 1 1/2 inch (4cm) chunks
about 3lbs (1.5 kg) Maris Piper or King Edward potatoes, peeled and quartered
3oz (120g) unsalted butter
1/2 cup (125ml) single cream
salt and freshly milled black pepper
METHOD
- Put the potatoes and swede into a large saucepan and cover with cold water and 1/2 teaspoon of salt. Over a high heat, bring the pan to the boil, cover and simmer steadily for approximately 20 to 25 minutes until tender in the centre.
- Carefully drain off the water, and then while holding the lid firmly in place, shake the pan vigorously to start breaking up the vegetables.
- Cut the butter into chunks and add it along with the cream, and a generous seasoning of salt and freshly milled black pepper. Place the lid back on the pan and leave for a few minutes for the butter to melt.
- Now mash the potatoes and swede. If you like your mash very smooth and creamy, use a hand held electric whisk on slow speed. If like me however, you prefer it with some texture, then mash it using a potato masher to the desired consistency. It's now ready to serve.
ENJOY!
TIP
Even though this mashed potato recipe is enough for 8, I always make up the full amount even when serving less people. The reason being is that it is excellent fried a day or 2 later for a dish that here in the England, we call "Bubble'n Squeak".
To make Bubble'n Squeak simply fry 1/2 a finely diced onion in 2 tablespoons of oil until softened and then add the mashed potato and some leftover chopped green vegetables such as cabbage, broccoli, green beans, or peas. Season with salt and freshly milled black pepper. Turn occasionally adding a little more oil if it starts to stick to the pan. Continue to fry over a medium heat for 15 to 20 minutes until it all starts to crisp and brown.
In England, Bubble'n Squeak is often served as an accompaniment to left-over cold meats and pickles such as on New Year's Day or Boxing Day (the day after Christmas).
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