Name: Clapshot
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 pound baking potatoes, peeled and cubed; ¾ pound turnips, peeled and cubed; ¼ pound carrots, peeled and cubed; 1 teaspoon salt; 2 tablespoons butter, cubed; 3 tablespoons heavy cream

This is a very Scottish dish to be served as a vegetable dish or as an accompaniment to haggis, beef, pork, lamb, or game.

Clapshot

baking potatoes,

turnips,

carrots,

salt

butter, cubed

heavy cream

Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.


Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.


I like this but my husband thought it was bland. I was afraid he would so I boiled the veggies in diluted chicken stock for a little extra flavor but I guess it wasn't enough. I will make it again though I'll have to find a way to spice it up for him I guess. I thought it was a good variation of regular old mashed potatoes.

I made this for my husband who is of Scottish heritage and he loved it! It was delicious and a nice way to spruce up plain old mashed potatoes. I did add crumbled bacon as suggested in another recipe but it would be delicious without. A definite keeper!

A very nice combo of turnip and potatoes. I'm not a turnip fan but this was pretty good. Even my father who never eats turnip had a small second helping! Thanks for the recipe - next time I'll try adding the crumbled bacon

My mum is from Scotland and my brothers and I grew up on this! Plain mashed will never be good enough after trying....

Being of Scottish descent I jumped on this recipe and loved it. Took a large portion to lunch with my friends and they loved it too although they were completely surprised by the combination. Excellent! I did delete the heavy cream to lighten up on the fat a bit.

I and my siblings grew up on this dish. When I would tell my grade school friends the reaction was " eew turnip?" So I finally asked my mum what this dish was called she said " my invention". Well we all loved it even if it didn't have a real name. WhenI was in college I asked her again. This time the answer was " Nannie ( her grandmother from Ireland) taught me. So OK. When I once more asked her in my fifties she said "I like mashed potatoes and I really love turnip but I don't like carrots at all. So Nannie made this combination so I would "eat those carrots!!" When I became a mother I did the same thing so that I could "eat my carrots" and never let the children know that I didn't like 'em."See what a mother will do for her children?"

This was really amazing! I'm so glad to have found this recipe! It was like having mashed potatoes with a little extra kick.:) I didn't have to put anything in it to make most of my family like it we enjoyed it with butter and salt and pepper. Thanks for a great recipe...with heritage!:D

This is the first recipe I have used turnips in and was pleasantly surprised at the taste! I will definetly make this again thanks Grant!

This is always good and we have been making it for years (my mother did too) but this is the first time I knew it had a name.......thank you.

I didn't care for the carrot. it's not authentic either. Then again the cream isn't authentic and I quite liked it.

Clapshot

Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 8

Author : Grant

Ingredients

Instructions

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