450 g Scotty Brand potatoes
450 g Neeps (swede)
Milk or single cream
MethodThe traditional accompaniment to haggis for Burns Night (or any time!).
- Peel the potatoes and the neep; cut both into small chunks and put in a large saucepan. Cover with cold water and add a pinch of salt
- Bring to the boil and simmer for around 10 mins, until tender. Drain well into a colander.
- Return to the saucepan and mash together with a knob of butter, a splash of milk (or single cream, if you are feeling indulgent) and a teaspoon of grain mustard. Continue until the mix is smooth and well-blended.
- Serve immediately with parsley to garnish.