Make the Whisky Sauce:

Cup of Yum
1. You can find it here: whisky sauce recipe.
2. Have the whisky sauce made and ready to heat and serve ahead of time.

Prepare the Neeps and Tatties:

1. Peel the rutabagas. Cut into cubes, and place in a pot and cover with water and add some salt. Boil until fork-tender, about 20 minutes. 
2. In another pot, peel the potatoes. Cut into cubes, place in a pot and cover with water and add salt, just as the rutabagas. Boil under ready, about 13 minutes, 
3. Drain the rutabaga and mash with some butter. Taste and season with salt.
4. Drain the potatoes and mash with butter, milk and cream. You'll want a nice, creamy result, but you can omit the cream and just use milk, if desired. Taste and season with salt as needed.

Heat the Haggis:

1. Put the tinned haggis into a non stick pan and heat gently.
2. You can do this over low heat while the neeps and tatties are nearly cooked.

How to Serve Haggis Neeps and Tatties:

1. Spoon some of the mashed rutabaga (neeps) onto one side of the plates, then spoon some of the mashed potatoes on the other side, leaving a space between them. Have the whisky sauce heated and ready to pour. 
2. Spoon a quarter of the haggis onto the plate in the middle of the two root vegetables.
3. Now pour the whisky sauce over the top- this is really a must if you're going to do the dish justice. You can give everyone a little jug of gravy to themselves, or pass a larger jug around.
4. Enjoy with a wee dram of Scotch whisky.