Ingredients

1 large swede (rutabaga), peeled and diced (approx. 900g / 2lb)
50g unsalted butter
2–3 tbsp double cream or whole milk (optional for extra creaminess)
Salt – to taste
Freshly ground black pepper – to taste
Pinch of nutmeg (optional)

Instructions

Prepare the swede

Peel with a sharp knife or peeler. Cut into 2–3cm cubes for even cooking.
Boil until tender

Place swede chunks into a large pot of salted boiling water.

Simmer for 25–30 minutes until fork-tender.
Drain well

Drain in a colander and allow excess steam to escape for 1–2 minutes.
Mash

Return swede to the pan. Add butter and cream/milk (if using).

Mash until smooth or leave slightly chunky for a rustic finish.
Season & serve

Stir in salt, pepper, and nutmeg.

Serve hot alongside haggis and tatties.

Serving Suggestions

Burns Night Special: Pair with haggis and tatties for a traditional Scottish supper.
Delicious with roasted meats, casseroles, or as part of a Sunday roast.
Make ahead of time and reheat gently before serving.

Why This Recipe Works for Burns Night

Neeps are a Burns Supper classic, adding a sweet, earthy balance to rich haggis and buttery potatoes. Using fresh Scottish swede ensures authentic flavour and colour for your celebration.

Shop for Burns Night Essentials

🛒 Order your haggis online from Buy Haggis — choose from traditional, vegetarian, and gluten-free Macsween haggis, delivered across the UK.

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Scottish Swede