A basic potato and turnip dish, often eaten by poor crofters
in times gone by
1 lb potatoes
1 tablesp. chopped chives or 4 shallots
1 lb. neeps (depends where you come from whether you call them turnips
or swedes)
1 heated tablesp. butter or dripping
salt and pepper
- Cook the vegetables separately, drain them
- Mash them very well together, adding salt, pepper and butter.
- Season to taste and serve very hot
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