Sides
Clapshot (Mashed Swede and Potato)
The Quirky Foodster Team
Ingredients
- 500g (1.1 lb) potatoes, peeled and chopped
- 500g (1.1 lb) swede (rutabaga), peeled and chopped
- 40g (3 tbsp) butter
- 2 tbsp fresh chives, finely chopped
- Salt and white pepper, to taste
Method
- Boil the potatoes in one pan of salted water for 15-18 minutes until tender.
- Boil the swede in a separate pan of salted water for 20-25 minutes until very tender.
- Drain both well and mash together in a large bowl, or mash separately then combine.
- Beat in the butter until smooth and creamy.
- Season generously with salt and white pepper, and stir through the chives just before serving.
Introduction: Clapshot originates from Orkney, where potatoes and swede grow well in the cool northern climate, and takes its name from the Scots verb 'to clap', meaning to beat or mash together.
Cultural Background: Clapshot originates from Orkney, where potatoes and swede grow well in the cool northern climate, and takes its name from the Scots verb 'to clap', meaning to beat or mash together. Traditionally flavoured with chives and a generous knob of butter, it is a common accompaniment to haggis and other hearty mains across Scotland.
Tips: Cooking the swede and potato separately prevents the swede's extra moisture from making the mash too wet. Warm the bowl before mashing to help keep the dish hot for longer at the table.
Variations: Add a spoonful of double cream for an extra-rich version. Swap chives for finely chopped spring onion tops for a milder allium flavour. Naturally vegetarian; use a plant-based butter to make fully vegan.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a saucepan over low heat with a splash of milk, stirring frequently, or microwave in 1-minute bursts.
Nutrition: Calories: 150 kcal, Protein: 3g, Carbs: 22g, Fat: 6g, Fibre: 5g
FAQs:
Q: Is clapshot the same as neeps and tatties?
A: They use the same core vegetables, but clapshot is mashed together as one dish, while neeps and tatties are traditionally kept and served separately.
Q: Can I make clapshot ahead of time?
A: Yes, it reheats well; make up to a day ahead and warm through gently before serving.
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