A very traditional Scottish dish, this pairs well with haggis or a roast chicken or beef. The neep refers to a swede , also known as a yellow turnip, a rutabaga or a Swedish turnip.
Ingredients
2 pound russet potatoes, peeled and cubed
1 teaspoon mustard powder
salt and ground black pepper to taste
Directions
Place potatoes and swede in a large pot; cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain.
Step 2 - Add butter and mustard powder; mash until well incorporated.