Neeps and Tatties


  • 2 pounds russet potatoes, peeled and cubed
  • 2 pounds swede (rutabaga), peeled and cubed
  • ¼ cup butter, softened
  • 1 teaspoon mustard powder
  • 1 bunch scallions, finely chopped
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Place potatoes and swede in a large pot; cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.


  • Step 2

    Stir scallions, salt, and pepper into the mash.

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