Traditional Scottish Dish: Neeps and Tatties with a Twist

This recipe puts a modern twist on the classic Scottish dish of neeps and tatties, incorporating a rich and creamy whisky sauce. Perfect for a cozy night in or a special dinner.

Ingredients

• 4 large russet potatoes, peeled and cubed
• 2 large turnips, peeled and cubed
• 1/2 cup heavy cream
• 1/4 cup whisky
• 2 tablespoons butter
• Salt and pepper to taste

Directions

1. Boil the potatoes and turnips in a large pot of salted water until tender, about 20 minutes.
2. Drain the potatoes and turnips and mash them together with the heavy cream and butter until smooth.
3. In a small saucepan, heat the whisky over medium heat until it simmers. Add the cream and whisk until combined.
4. Pour the whisky cream sauce over the neeps and tatties and mix well. Season with salt and pepper to taste.
5. Serve hot as a side dish to your favorite Scottish meal.

Interesting Facts