Clapshot
Orkney's buttery mash of potato and swede with chives: two Scottish staples better together, and ready in 30 minutes.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 servings
- Difficulty
- Easy
- Course
- Side
- Cuisine
- Scottish
Clapshot comes from Orkney: potatoes and swede (neeps) boiled, then mashed together with butter and chives. It is sweeter and more colourful than plain mash and goes with almost anything, especially haggis, sausages or a stew.
It is also an easy side for Burns Night in January.
Ingredients
- 500 g floury potatoes, peeled and cut into chunks
- 500 g swede, peeled and cut into small chunks
- 50 g butter
- 1 small bunch of chives, snipped
- salt and plenty of ground black pepper
Equipment
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- Small saucepanHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Potato masher or ricerHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Boil the swede in salted water for 20–25 minutes until very tender. Swede takes longer than potato, so start it first.
- 2
Boil the potatoes in a separate pan for 15–20 minutes until tender.
- 3
Drain both well and let them steam dry for a minute, then mash together with the butter.
- 4
Stir in the chives, season generously with pepper and serve hot.
Tips
Serve with haggis, sausages or mince and tatties-style mince, with Scottish oatcakes on the side as they do in Orkney.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Watery mash | Swede not drained well | Drain thoroughly and steam dry before mashing |
| Lumpy swede | Undercooked | Cook the swede until completely soft |
Frequently asked questions
What is the difference between clapshot and neeps and tatties?
Neeps and tatties are served side by side; clapshot mashes them together with butter and chives.
Is swede the same as turnip?
In Scotland swede is often called turnip or neeps. It is the large, orange-fleshed root used here.
Can I make clapshot ahead?
Yes. Make it up to a day ahead, chill, and reheat with a knob of butter, stirring until piping hot.
Guides for this recipe
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Card photos: Copper pans and a kettle on an old kitchen range, Silar via Wikimedia Commons, CC BY-SA 4.0, cropped; A small stainless steel saucepan with a lid, Cooks & Kitchens from Darlington, UK via Wikimedia Commons, CC BY 2.0, cropped; A stainless steel grid potato masher, Donovan Govan. via Wikimedia Commons, CC BY-SA 3.0, cropped; A black bun cut open to show the dense, dark fruit filling inside its pastry case, IMBJR via Wikimedia Commons, CC BY-SA 3.0, cropped; A round, dark clootie dumpling on a plate, Matt Riggott from Reykjavik, Iceland via Wikimedia Commons, CC BY-SA 2.0, cropped; A bowl of cock-a-leekie soup with shredded chicken and leeks, Laurel F via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.