making neeps and tatties for 100

[vloglady]

And I need some help. How much to make?

I've been asked to provide the neeps and tatties for our Burns Night supper. Any help gratefully appreciated on making such a large amount. Our Burns Night supper is Jan. 14. The rest of the dinner is catered, and we're getting the haggis from a place in New Jersey. So that's taken care of.

The tatties are easy, but anything I should put in them, besides butter, salt and pepper?

And any hints on peeling the turnips? And what to put in them, how many pounds to make for about 100 servings?

thanks.

Susan
www.nycaledonian.org

[Polwarth]

Bashed tatties are usually boiled, until JUST 'giving' to a knife, then they are chappit with lots of butter, a little cream and milk and LOTS of ground black pepper.

Neeps are what Americans seem to call rutabaga. They are boiled until just tender to the knife. Then mashed with LOTS of butter and LOTS of pepper (and a little cream if so desired).

The swede turnips have a 'line' which tells you where to pare the skin from the flesh. Cut it in half and the 'line' becomes immediately visible.

I've never cooked for a 100 people, but when I've made a Burns' supper for six or eight - I've used 2 or 3 pounds of peeled neeps.

[kathyv]

Figure out how many potatoes you will need for the tatties then cut that amt by 1/3 ish. That should do it, I mean, we Americans don't seem to eat neeps as well as other countries, we tend to taste and move on to the more familiar! (All the more for me!) LOL

[Polwarth]

I just re-read the OP..... A Burns' Supper.... 11 days before Burns' Night?!

[kathyv]

Maybe it's really a Pre-Burns supper?