Scottish Clapshot Recipe
Swede and potato mash is known as clapshot in the north of Scotland (Orkney), and it is both delicious and wonderfully easy. My version is loaded with butter and fresh chives.
Servings 2 Servings
Calories 467kcal
Ingredients
- 4 Small Floury Potatoes 300g
- 300 g Swede 2-3 Cups (AKA rutabaga)
- 1 teaspoon Salt Plus extra to taste
- 75 g Butter 5 tablespoon
- 20 g Snipped Chives ⅓-½ Cup
Instructions
- Bring a 20cm (8") pan of generously salted water (I use 1 teaspoon in a pan this size) to a boil.
- Peel the swede and cut it into 25-30mm (1") cubes.
- Add the unpeeled potatoes and swede to the boiling water, then cook until the potatoes are tender, which will take around 30 minutes.
- Whilst the veggies are boiling, cut the butter into 1cm (½") cubes.
- Finely snip the chives.
- Once the vegetables are boiled, drain them and allow them to steam dry for 5 minutes.
- 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.
- 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.
Video
Nutrition
Serving: 1 | Calories: 467kcal | Carbohydrates: 45g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 856mg | Fiber: 7g | Sugar: 9g
