Clapshot
Introduction
Clapshot, a mash of swedes and potatoes, with plenty of butter and onions, originated in the Orkney Islands. It’s traditionally served with haggis and a wee drop of whisky, but that aside, it’s great as a winter mash with stews and casseroles.
Serves: 6
Ingredients
4 medium (600-700g / about 1 lb 4 oz) potatoes, peeled
2 medium (600g-700g / about 1 lb 4 oz) swedes, peeled
3 spring onions (scallions)
2 Tbsp butter
Salt
Freshly ground black pepper
2 medium (600g-700g / about 1 lb 4 oz) swedes, peeled
3 spring onions (scallions)
2 Tbsp butter
Salt
Freshly ground black pepper
Method
1 Cut the potatoes and swedes into chunks. Steam or boil them separately until very tender.
2 Meanwhile, chop the spring onions finely, discarding most of the green.
3 When the vegetables are tender, drain and return them to one of the pans (wipe it out to dry it first). Set the pan back on the heat briefly to dry off any clinging water. Mash with a potato masher or pass through a mouli-légumes or ricer. Beat in the butter, adding salt and pepper to taste and the spring onions. Serve very hot.