Traditional Scottish Clapshot Recipe
The authentic Orcadian way to make clapshot: neeps and tatties mashed with butter and chives, using the traditional ratio for perfect flavour and texture.
- Time: 45 min
- Servings: 4
Source: Live Breathe Scotland
Ingredients
- floury potatoes , peeled and cut into even chunks
- swede , peeled and cut into small dice, roughly half the size of the potato piec
- unsalted butter, cut into pieces, plus a little extra to finish
- fresh chives, finely snipped, plus a little extra to garnish
- medium onion, finely diced
- A small knob of butter or splash of oil, for frying the onion if using
- Salt and white pepper