Neeps And Tatties, mashed potatoes and turnips

[Shadows]

Neeps and Tatties

2 lb Potatoes; peeled & cut into-eighths
1 1/2 lb Yellow turnips (rutabagas)-peeled & cut into 1/2"-cubes
1 ts Salt
1/4 c Butter; melted
1/3 c Milk; warmed
Prepare Tatties (mashed potatoes) and Neeps (turnips)
In a 3 quart saucepan, combine potatoes and water to cover.
Heat to boiling over high heat; reduce heat to low and cook, covered, until potatoes are tender- about 20 minutes.
In a 2 quart saucepan, combine turnips, 1/2 tsp salt, and water to cover.
Heat to boiling over high heat; reduce heat to low and cook, covered, until turnips are tender- about 25 to 30 minutes.
When potatoes are tender, drain well and return to saucepan.
With electric mixer, beat potatoes on low speed until all pieces are broken up.
Add 1/2 tsp salt, 2 Tbsp butter, and half of the milk.
Beat until mixture is smooth.
Add remaining milk and beat at high speed until smooth and fluffy.
Keep warm until ready to serve.
When turnips are tender, drain well and return to saucepan.
Add remaining 2 Tbsp butter and keep warm until ready to serve.

[jbarron]

I've had this at one of our local Scottish Highland games and it was delicious.

Neeps and Tatties

2 pounds parsnips, peeled and cut into 1-inch pieces
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 tablespoon plus 1/2 teaspoon salt
1 cup heavy cream or half and half
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon black pepper

Special equipment: a potato ricer or a food mill fitted with medium disk

Preparation
Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.

Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.

(originally from Gourmet magazine)