Recipes

This traditional Scottish recipe is historically - and at its best - served with haggis and a dram of whisky. Of course, it's also a good alternative to plain mashed potatoes to accompany any meal.

Serves 4-6

    1kg/2¼ lb floury potatoes (e.g. King Edward or Maris Piper), peeled and chopped
    1kg/2¼ lb swede, peeled and chopped
    85g/3 oz butter
    salt and pepper

Cook the potatoes and swede in boiling salted water and simmer until tender. Drain, season well and mash with butter until smooth. Serve piping hot.

Visit our Burns Night feature for the lowdown on haggis, whisky and all things Scottish.