Traditional Scottish Clapshot

Traditional Scottish Clapshot

A hearty dish combining the earthy sweetness of neeps and creamy potatoes, perfect for family gatherings and festive occasions.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Side Dish

Cuisine: Scottish

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the Clapshot Base

4 medium Potatoes Choose starchy varieties for a fluffy texture.
2 medium Swede (Rutabaga) Adds a sweet, earthy flavor.
2 tablespoons Butter Use unsalted for best control over seasoning.
to taste Salt
to taste Pepper

For Serving

1 serving Haggis Traditional accompaniment.
2 tablespoons Chopped Chives For garnish.

Method

Preparation

Peel and chop your potatoes and neeps into equal-sized pieces.
Boil the chopped vegetables in a large pot of salted water until fork-tender, about 20 minutes.
Drain the cooked potatoes and neeps carefully to remove excess water.
Mash the drained vegetables together in the pot until creamy.
Stir in butter and seasoning to taste, letting it melt into the mash.
Serve hot as an accompaniment to your favorite meat dishes.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 2IUVitamin C: 30mgCalcium: 2mgIron: 10mg

Notes

Garnish with fresh chives for added flavor and color.

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