Clapshot

How to Make Clapshot

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1. Put the swede in a large pan, cover with cold salted water and bring to the boil.

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2. Simmer the swede for 10 minutes, then add the potatoes and simmer for 20 minutes more, until both are very tender when pierced.

   Mark done Start 10 min timer

3. Drain well in a colander and return the vegetables to the hot pan over low heat for 1 to 2 minutes, shaking, to drive off steam.

   Mark done Start 1 min timer

4. Add the butter, salt, pepper and nutmeg and mash until as smooth or as chunky as you like.

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5. Stir in the chives and taste for salt.

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6. Serve hot, with a well in the middle for a knob of butter if you like.

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Tips for Making Clapshot

• Start the swede first. It takes about 10 minutes longer than potato, and cooked together from cold the potato falls apart before the swede softens.
• Steam the vegetables dry in the hot pan after draining. Any water left in them thins the mash and dilutes the butter.
• Use a masher, not a food processor. Blending the potato overworks the starch and turns it gluey.

What to Serve with Clapshot

• Haggis
• Sausages with onion gravy
• Roast venison

Storing & Reheating Clapshot

Keeps in the fridge for up to 3 days. Reheat with a splash of milk in a covered pan, or bake in a dish with cheese on top. Freeze for up to 2 months.

Clapshot FAQ: Common Questions

Clapshot Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.