Clapshot an Orcadian Potato and Yellow Turnip Swede Rutabaga
Discover the rustic charm of Clapshot, an Orcadian classic that elevates humble vegetables into a comforting and flavorful side dish. This traditional recipe hails from the Orkney Islands of Scotland, blending buttery, creamy mashed potatoes with the sweet, earthy notes of yellow turnip (swede/rutabaga). Enhanced with a touch of freshly grated nutmeg and the brightness of chopped chives or spring onions, this dish is the perfect accompaniment to haggis, roasted meats, or sausages. Its silky texture and warming flavor make it a standout option for cozy dinners or special occasions. Simple yet hearty, Clapshot is a celebration of farm-fresh ingredients and timeless Scottish cooking tradition.
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Recipe Information
Ingredients
- 500 grams Potatoes (floury variety like Maris Piper or Russet)
- 500 grams Yellow Turnip (Swede/Rutabaga)
- 50 grams Butter
- 50 milliliters Double Cream
- 2 tablespoons Chives or Spring Onions (finely chopped)
- 1 pinch Nutmeg (freshly grated)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper (freshly ground)
Instructions
Peel the potatoes and the yellow turnip (swede/rutabaga), and cut both into evenly sized chunks (about 2-3 cm).
Place the potatoes and turnip in a large pot of cold, salted water, ensuring they are fully submerged. Bring to a boil over high heat.
Reduce the heat and simmer for about 20-25 minutes, or until both the potatoes and turnip are tender when pierced with a fork.
Drain the cooked potatoes and turnip thoroughly, then return them to the pot. Allow them to sit for 1-2 minutes over low heat to evaporate any excess moisture.
Mash the potatoes and turnip together until smooth, using a potato masher or a ricer if you prefer a finer texture.
Add the butter and double cream to the mash, stirring well until fully incorporated and the mixture is rich and creamy.
Season with the grated nutmeg, salt, and black pepper to taste.
Stir in the finely chopped chives or spring onions for a pop of freshness.
Serve the clapshot hot, either as a side dish to haggis, roasted meats, or sausages, or enjoy it on its own as a comforting vegetarian option.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 27.5 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2990 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
