This hearty, root vegetable dish is often eaten as an accompaniment to haggis. It is a combination of potatoes and the coarse-skinned root vegetable with orange flesh known as turnip in Scotland and the North but swede in the South.
SERVES 6
700 g (1 1/2 lb) potatoes, roughly chopped
700 g (l 1/2 lb) turnips, roughly chopped
salt and pepper
25 g (1 oz) butter
30 ml (2 tbsp) snipped fresh chives
1. Cook the potatoes and turnips in boiling salted water until tender, then drain well. Mash together until smooth.
2. Beat in the butter and the snipped chives, then season to taste.
Serve hot.
