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Clapshot Scottish Swede and Potato Mash

Clapshot is a Scottish dish from Orkney and it is a wonderfully easy swede and potato (tattie) mash loaded with fresh chives and butter.

This is a very simple recipe, with very little time spent actively cooking or preparing the dish, it will go from your cupboard to your table in around 45 minutes.

Clapshot, a Scottish buttery swede and potato mash with fresh chives.

Scottish Mashed Swede and Potato

Clapshot is a magical name for a very gloriously simple dish. It is nothing more than a swede and potato mash.

The name comes from the Orkney’s an archipelago of islands off the north coast of Scotland.

Like many Brits, I love a good mash with my tea and this dish joins mashed potato, swede and carrot mash and celeriac mash recipes on my site.

My version sticks with the fairly traditional handful of chives thrown in with it.

Then it gets a healthy lump of butter. Older recipes often use lard, mutton or beef dripping, and fried onions, both of which make fantastic additions if you like old-school fats.

It’s simple too, boil veggies, mash them and throw in butter and chives, job done!

Hotch potch soup or stew with lamb and vegetables served with clapshot.

Frequently Asked Questions

Are swede and turnip the same thing?

This is quite often touchy subject with some people, and I have no idea why.

It’s quite simple all swedes are turnips but not all turnips are swedes! A swede has yellow/orange flesh and a purple and yellow/orange outer skin, turnips have white/yellow flesh and purple and white/yellow outer skin.

Swedes are sweeter and from a growing point of view, the swede thrives in colder, harsher climates. Hence their ubiquity in northern European food.

Does swede have another name?

Yes if you are visiting from the US you will know swede as rutabaga. This name is derived from the Swedish name for the vegetable.

Why do you boil the potato with the skin on?

Boiling the potatoes with the skin on reduces the amount of water in the final mash. Given the fact that swedes are quite watery, this is an important step.

You could bake or microwave the potatoes as well, however, I boil them with the swede because I don’t want to “double up” on energy usage.

Can I make this in advance?

Yes, the water content of swede makes clapshot ideal for reheating, much better than mashed potato.

It will store in the fridge for 2-3 days and can be reheated on the hob or microwave with a little extra butter.

However, the water content makes it less than ideal for freezing. It is safe to freeze, but I think that it loses a lot of flavour and texture when it is defrosted.

Overhead Scottish buttery swede and potato mash (clapshot) with fresh chives.

Serving Suggestions

Clapshot is nowt more than a swede and potato mash and it is endlessly versatile.

I’ve pictured it below as a topping for my haggis shepherds pie and further up the page it is photographed with my lamb hotch potch recipe.

It is essentially a “neeps and tattie” mash, and it is wonderful served with haggis (as I have mentioned above) and it is great with haggis and a whisky sauce.

Sticking with the Scottish theme, it would also be awesome with my chicken balmoral recipe, a haggis-stuffed chicken breast.

But don’t get tunnel-visioned by Scottish grub, clapshot is awesome in any dish where a slightly sweeter mash would work.

It would work with dishes like my sausage and apple casserole, braised beef cheek stew and it is cracking with my minced beef and dumplings recipe!

Haggis shepherds pie with clapshot (swede and potato mash) server with broccoli.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob or stovetop.
  • 20cm or 8″ saucepan.
  • Chopping board.
  • Kitchen knife.
  • Vegetable peeler.
  • Vegetable masher.
  • Weighing scales and or measuring cups and spoons.
Scottish clapshot, swede and potato mash with fresh chives.
Yield: 2 Servings

Scottish Clapshot Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Swede and potato mash is known and clapshot in the north of Scotland (Orkney) and it is both delicious and wonderfully easy, my version is loaded with butter and fresh chives.


  • 300g (4 Small) Floury Potatoes
  • 300g (2-3 Cups) Swede (Rutabaga)
  • 1 Tsp Salt plus extra to taste
  • 75g (5 Tbsp) Butter
  • 20g (½ Cup) Snipped Chives


  1. Bring a 20cm (8") pan of generously salted water (I use 1 teaspoon in a pan this size) to a boil.
  2. Peel the swede and cut it into 25-30mm (1") cubes.
  3. Add the unpeeled potatoes and swede to the boiling water, then cook until the potatoes are tender, this would take around 30 minutes.
  4. Whilst the veggies are boiling cut the butter into 1cm (½") cubes.
  5. Finely snip the chives.
  6. Once the vegetables are boiled drain them and allow them to steam dry for 5 minutes.
  7. Peel the potatoes and add them to the diced swede, add the butter and mash with a potato masher, do not use a potato ricer.
  8. Have a taste and add salt as required, then throw in most of the snipped chives, mix well and serve garnished with the leftover chives.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 467Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 81mgSodium: 856mgCarbohydrates: 45gFiber: 7gSugar: 9gProtein: 6g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

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