Dish of Clapshot
(click to enlarge)

Clapshot


Scotland   -   Neeps & Tatties / Clapshot
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
***
1-1/3 hr
Yes		 Neeps (Rutabaga) and Tatties (Potatoes) mixed together. I prefer it to Neeps & Tatties, as it makes the Neeps more edible. Photo with Whisky Sauce.




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1-1/2
4
1

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1-1/2
3
2
1
1
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#
T
t

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#
T
oz
oz
t
-- Neeps
Rutabaga (1)  
Butter
Salt

-- Tatties
Potatoes (2)
Butter
Milk
Cream
Salt


Neeps   -   (50 min - 30 min work)
  1. Peel RUTABAGAS and cut into 3/4 inch cubes. Put in a pot with water to cover, bring to a boil and simmer until tender - it'll take a while. Drain.
  2. Mash Rutabagas. The mash should have significant texture. The way I've found to do this is to pile them on the cutting board and chop the hell out of them, or use a food processor to do the job. Stir in Butter and Salt thoroughly.
Tatties   -   (40 min - 30 min work)
  1. Peel Potatoes and cut into 3/4 inch cubes. Put in a pot with water to cover, bring to a boil and simmer for about 15 minutes or until tender. Drain.
  2. Mash Potatoes with Butter, Milk, and Cream, then Salt to taste. The mash should be very smooth. The best and fastest way to do this is run the tatties through a Potato Ricer, then mix in the other ingredients.
Clapshot   -   (5 min)
  1. Mash the Mashed Neeps & Tatties together. Some garnish with clipped Chives.
  2. Serve hot beside Haggis or any other robust Scottish dish.
NOTES:

  1. Rutabaga / Neep / Turnip:

      This is confusing to many people, because the Scots got their terminology backward, Swede for our Turnip and Turnip for our Swede (Rutabaga). England is now uniform same as US definitions. Today things are turning around in Scotland. In recent recipes, our Turnip will often be called "White Turnip". If it says "Neep" it's definitely Rutabaga. If it says "Nip" it's probably our Turnip. Ireland still has it backward. Swede / Rutabaga is an "impossible" hybrid of Turnip and Cabbage. For details see our Cabbage Roots page

  2. Potatoes:

      For this recipe, as for all mashed potato recipes, the proper potato is the Russet (floury potato). For details see our Potatoes page.

  3. Sequencing:

      This sequence will take the least time
    1. Peel Neeps, cut and put to boil.
    2. Peel Potatoes, cut and put to boil.
    3. Drain cooked Potatoes. Mash with other ingredients.
    4. The Neeps should be nearly done by now.
    5. Drain cooked Neeps. Mash with other ingredients.
    6. Mash the two mashes together

  4. Comments

      Some recipes use more Tatties than Neeps. This recipe originated in the Orkney Islands off the north of Scotland. Nobody knows why it is called "Clapshot".
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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