Description
A traditional Scottish plate with warm savory haggis, creamy mashed potatoes, and buttery mashed swede for a cozy, comforting meal.
Ingredients
Scale
- 450 g haggis, cooked according to package instructions
- 800 g potatoes, peeled and cut into chunks
- 600 g swede, peeled and cut into chunks
- 60 g unsalted butter, divided
- 120 ml whole milk, warmed
- 1 teaspoon fine salt, divided
- 1/2 teaspoon black pepper, freshly ground
Instructions
- Heat the haggis according to its package instructions until piping hot.
- Place the potatoes in a large saucepan with cold water and 1/2 teaspoon salt.
- Place the swede in a separate saucepan with cold water and 1/2 teaspoon salt.
- Bring both pans to a boil. Cook the potatoes for 15 to 18 minutes and the swede for 20 to 25 minutes, until very tender.
- Drain the potatoes and swede well, then let them steam-dry for 5 minutes.
- Mash the potatoes with 40 g butter, warm milk, and black pepper until creamy.
- Mash the swede with the remaining 20 g butter until soft but slightly textured.
- Open the hot haggis carefully and spoon it onto plates with the mashed potatoes and swede.
- Serve immediately while hot.
Notes
- Let the vegetables steam-dry after draining to avoid watery mash.
- Warm the milk before adding it to the potatoes for a smoother texture.
- Taste before adding extra salt because haggis is usually well seasoned.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Boiling and heating
- Cuisine: Scottish
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 75 mg