Cooks In
Cooking Time 20mins


450 g Scotty Brand potatoes
450 g Neeps (swede)
Milk or single cream
Grain mustard
Parsley garnish


  1. 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

  2. Bring to the boil and simmer for around 10 mins, until tender. Drain well into a colander.

  3. 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.

  4. Serve immediately with parsley to garnish.

The traditional accompaniment to haggis for Burns Night (or any time!).


Scotty Brand Garden Pea, Broccoli and Cheddar Frittata
Traditional Scottish Steak Pie

Follow my lead on social

Get a sniff of what we're up to

Add your pawprint below to get all the latest Scotty Brand news and views.
It's a bit like me bringing you a newspaper, but without the slobbering.