Traditional Haggis, Tatties, and Neeps
A traditional dish featuring haggis alongside mashed potatoes and turnips, perfect for Hogmanay or Burn's Night supper.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Place haggis in a large pot, cover with cold water, bring to a boil, then reduce heat and simmer for 40 minutes per pound (2 hours 20 minutes for a 3.5 lb haggis).
-
While the haggis cooks, boil potatoes in salted water for about 20 minutes until tender; drain and mash them.
-
In the same potato pot, melt 2 tablespoons butter and 2 tablespoons milk; combine with the mashed potatoes, season with nutmeg and pepper, and stir to create a creamy mash.
-
Concurrently, boil turnips in salted water for about 20 minutes until tender; drain and mash them.
-
In the same turnip pot, melt 2 tablespoons butter and 2 tablespoons milk; stir into the mashed turnips until smooth and creamy.
-
Remove cooked haggis from water, let it rest for 5 minutes, then slice and serve with the mashed potatoes and turnips.