Traditional Scottish Clapshot Recipe: A Savory Mash of Turnips and Potatoes

Ingredients

  • 1 pound of potatoes, peeled and diced
  • 1 pound of swede (also known as rutabaga), peeled and diced
  • 4 tablespoons of butter
  • 2 tablespoons of chives, finely chopped
  • Salt, to taste
  • Pepper, to taste

Steps and instructions

  1. Place the diced potatoes and swede in a large saucepan and cover with water. Bring to a boil over high heat.
  2. Reduce heat to medium and let it simmer until the vegetables are tender. This should take around 20 minutes.
  3. Drain the vegetables well and return them to the saucepan.
  4. Add the butter to the saucepan and mash the vegetables until they are smooth and well combined.
  5. Stir in the chopped chives, and season with salt and pepper to taste.
  6. Serve the Clapshot warm as a side dish.

Tools for making

  • Saucepan - A large saucepan to cook the potatoes and swede.
  • Potato Peeler - Used to peel the potatoes and swede before dicing.
  • Masher - To mash the cooked vegetables until smooth.
  • Chopping Board - A surface to chop the chives.
  • Knife - Used to finely chop the chives.
  • Colander - To drain the cooked vegetables.

Recipe variations

  • Add cooked bacon or ham to the Clapshot for a meaty variation.
  • Replace the butter with olive oil or coconut oil for a dairy-free version.
  • Mix in grated cheese, such as cheddar or Parmesan, for a cheesy twist.
  • Add a dash of nutmeg or paprika for extra flavor.
  • Include roasted garlic or caramelized onions for added depth of flavor.
  • Try using different types of root vegetables like carrots or turnips.
  • For a healthier option, substitute some or all of the potatoes with cauliflower.

Recipe overview

Clapshot is a traditional Scottish dish made by mashing together boiled potatoes and swede (also known as rutabaga) with butter, chives, salt, and pepper. This hearty, comforting side dish is simple and straightforward to prepare, yet packed full of flavor. Perfect for serving alongside roast meats or stews, Clapshot brings a delicious touch of Scottish comfort food to your table. It's a great way to add a twist to your usual mashed potato routine. Expect a creamy, smooth dish with a rustic appeal and subtle sweetness from the swede. Enjoy the process and the delicious result!

Common questions

  1. Can I use different types of potatoes? Yes, you can use different types of potatoes for this recipe. However, keep in mind that the texture and taste of the final dish may vary slightly depending on the type of potato used.
  2. Can I substitute swede with another vegetable? If you cannot find swede or prefer a different flavor, you can substitute it with turnips or parsnips. The taste and texture of the dish will be slightly different, but still delicious.
  3. Can I use margarine instead of butter? Yes, you can use margarine as a substitute for butter in this recipe. However, keep in mind that the taste and richness of the dish may be slightly affected.
  4. Can I make Clapshot ahead of time? Yes, you can make Clapshot ahead of time. Simply store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat it in the microwave or on the stovetop, adding a little extra butter or milk if needed.
  5. Can I freeze Clapshot? Yes, you can freeze Clapshot. Allow it to cool completely, then transfer it to a freezer-safe container or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat before serving.

Serving dishes and utensils

  • Potato Peeler - A tool used to peel the potatoes and swede before dicing.
  • Large Saucepan - A pot used to boil and simmer the diced vegetables.
  • Colander - A bowl-shaped strainer used to drain the cooked vegetables.
  • Masher - A utensil used to mash the cooked vegetables until smooth and well combined.
  • Chopping Board - A sturdy surface used for chopping and preparing the chives.
  • Sharp Knife - A cutting tool used to finely chop the chives.
  • Salt and Pepper Shakers - Containers used to season the Clapshot to taste.

Origin stories

Clapshot hails from the northernmost archipelago of Scotland, the Orkney Islands. It's a dish born from the hardy, no-nonsense spirit of the islanders, who for centuries have made the most of the few crops capable of thriving in the challenging climate. Its name, which evokes the sound of a spurtle (a traditional Scottish cooking implement) thwacking against the side of a pot, is a linguistic gem that reflects the rhythmic process of its making. This straightforward yet satisfying dish of mashed potatoes and swede, accented with butter and chives, has long warmed the bellies and hearts of Orcadians against the brisk sea winds. And as we partake in this humble fare, we too become part of a long lineage of resilient island dwellers.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.