Delicious Scottish Rumbledethumps

Scottish Rumbledethumps became the star of our rainy night supper during a family trip to Inverness last November. We were staying in a cozy stone cottage with a tiny kitchen, just off the River Ness.

That evening, we wandered into a local shop near the train station where a kind elderly grocer insisted we try his favorite “comfort dish from the Borders.” He handed us potatoes, turnips, a wedge of sharp cheddar, and cabbage with a handwritten recipe scribbled on the back of a receipt.

Back in the cottage, my brother peeled vegetables while my mom sautéed cabbage in a pan barely big enough to hold it. The windows fogged up with steam while a wind howled outside.

Our boots were still drying by the radiator, and someone was trying to fix the fireplace. We mashed everything by hand, stirred in the butter, and baked the mixture in a borrowed dish with lopsided edges. The smell of melting cheese and butter-drenched roots filled the space like a wool blanket you didn’t know you needed.

Scottish Rumbledethumps has lived in my recipe box since. It’s humble, nourishing, and deeply warming something I now make when the sky turns grey or friends need a little extra comfort. It’s not fancy, but it feeds like a hug.

Short Description

Scottish Rumbledethumps is a traditional baked dish of mashed potatoes, turnips, buttery cabbage, and melted cheddar simple, cozy, and deeply satisfying.

Key Ingredients

• 21 oz russet potatoes (about 3), boiled and mashed
• 14 oz turnips (about 2), boiled and mashed
• 3 oz unsalted butter, divided
• 9 oz green cabbage (about ½ head), thinly sliced
• 1 oz sharp cheddar cheese, grated (about ¼ cup)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Tools Needed

• Large saucepan
• Frying pan
• Mixing bowl
• 9×9 inch baking dish
• Potato masher or fork
• Foil for baking

Cooking Instructions

Step 1: Boil and Mash the Vegetables
Boil the potatoes and turnips separately in salted water until tender. Drain and mash each until smooth. Set aside.

Step 2: Cook the Cabbage
Melt 2 oz butter in a skillet over medium heat. Add sliced cabbage and sauté for 5–6 minutes until softened and slightly golden. Remove from heat.

Step 3: Combine and Season
In a large mixing bowl, combine the mashed potatoes, mashed turnips, sautéed cabbage, remaining 1 oz butter, salt, and pepper. Mix until fully incorporated.

Step 4: Assemble the Dish
Butter a 9×9 inch baking dish. Spread the mixture evenly, then top with grated cheddar cheese.

Step 5: Bake Until Golden
Cover with foil and bake at 350°F for 30 minutes. Uncover and bake another 5 minutes until the top is lightly golden. Let rest 5 minutes before serving.

Why You’ll Love This Recipe

Naturally vegetarian and budget-friendly

Cozy and satisfying for chilly days

Great use for leftover mashed vegetables

Simple ingredients, big flavor

Feeds a crowd or stores easily for later

Mistakes to Avoid & Solutions

Watery mash
Too much liquid ruins texture.
Solution: Drain potatoes and turnips well before mashing. Let them sit in the pot for a minute after draining to release steam.

Undercooked cabbage
Raw crunch doesn’t blend well.
Solution: Sauté until it’s soft with a bit of browning on the edges.

Overbaking
Dries out the mash.
Solution: Bake covered for most of the time. Only uncover at the end for a slight crisp on top.

Too little seasoning
Leads to blandness.
Solution: Salt your mash and taste before baking. Sharp cheddar helps amplify flavor.

Wrong pan size
Affects cook time and thickness.
Solution: Use a 9×9 dish for best consistency and even browning.

Serving and Pairing Suggestions

Serve as a side to roasted meats or sausages

Top with a fried or poached egg for brunch

Pair with a crisp green salad or stewed lentils

Great on holiday buffets or casual dinners

Offer with grainy mustard or caramelized onions for extra flair

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in the oven at 350°F until warmed through

Microwave individual portions with a splash of milk for moisture

Freeze tightly wrapped for up to 1 month

Thaw overnight and reheat in a covered dish

FAQs

1. Can I use red or Yukon potatoes?
Yes, but russets provide the fluffiest mash. Waxy potatoes will give a denser texture.

2. Can I use savoy or napa cabbage?
Savoy works well. Just slice it thinly and sauté until tender.

3. Is there a substitute for turnips?
You can try parsnips or rutabaga, but turnips give the most traditional flavor.

4. Can I make this ahead?
Absolutely. Assemble fully, cover, and refrigerate up to 24 hours. Bake when ready.

5. How can I make this vegan?
Use plant-based butter and vegan cheese, and be sure to check that your mash is dairy-free.

Tips & Tricks

Use a potato ricer for the smoothest mash

Let mashed veggies cool slightly before combining to avoid steaming the cabbage

Add a pinch of nutmeg for warmth

Grate cheese fresh for better melt and flavor

Use a cast iron pan for rustic table-to-oven serving

Recipe Variations

Cheesy Rumbledethumps
Double the cheddar and stir half into the mash before baking. Top with the rest for extra gooey texture.

Herbed Version
Add chopped thyme or rosemary to the cabbage while sautéing for a fragrant twist.

Spicy Twist
Stir in ½ teaspoon mustard powder or a pinch of cayenne for subtle heat.

Rumbledethump Cakes
Cool the mixture, form into patties, and pan-fry in butter for crispy-edged leftovers.

Bacon Rumbledethumps
Add ¼ cup cooked, crumbled bacon to the mash before baking for smoky depth.

Final Thoughts

Bringing Scottish Rumbledethumps into your kitchen is like opening a door to something familiar yet new. It’s the kind of dish that’s quietly generous—with its flavor, with its comfort, and with the way it brings people to the table without fuss. Each bite carries the softness of roots, the richness of butter, and the tang of cheddar—all wrapped in something warmly nostalgic.

That night in the little Inverness cottage, we didn’t plan on a memory. It just grew, slowly, from boiling pots, shared chores, and a hand-scribbled recipe. I think that’s why this dish stays with me. It invites you to take your time, lean into the quiet, and feed more than just hunger.