A delightful twist on the classic Neeps and Tatties, this recipe combines turnips and potatoes with a creamy touch for a comforting side dish.
Peel and chop the potatoes and turnips into even-sized pieces.
Cutting the vegetables into similar sizes ensures they cook evenly.
Boil the potatoes and turnips in separate pots of salted water until tender, about 15-20 minutes.
Cooking the vegetables separately prevents the turnips from overpowering the potatoes.
Drain the cooked vegetables and transfer them to a mixing bowl.
Let the vegetables sit for a minute to release excess steam before mashing.
Mash the vegetables together until smooth, adding butter and cream gradually.
For a creamier texture, use a hand mixer instead of a masher.
Season the mash with salt and pepper to taste, and stir in the chopped chives.
Taste as you season to ensure the balance of flavors is just right.
Serve the mash hot as a side dish, garnished with additional chives if desired.
Serve immediately to enjoy the mash at its best texture and flavor.
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