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Clapshot is a simple dish that mainly consists of a mashed potato and turnip mix. It has a really lovely sweetness and butteriness to it which makes it a slightly more indulgent take on a simple mashed potato dish.
I like to leave a little bit of texture in my Clapshot but you can mash this to your preference, you can also add a couple of options to the dish such as onions and I also like to add onion as a little bit of extra texture and flavour or cream to make it a little bit more luxurious and smooth.
Traditionally you might want to serve your Clapshot warm with haggis, stews or oatcakes. I would also highly recommend topping a cottage/shepherds pie with it!
Makes: 6-8 servings
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 minutes
- 1lb/450g Floury Potatoes (King Edward or Maris Piper)
- 1lb/450g Turnip, chopped
- 3tbsp Butter
- 2tbsp Chopped Chives
- Salt and Pepper to season
- 1 Onion, chopped
- 1 1/2tbsp Butter
- A dash of single cream
- 1-2 Saucepans
- Potato Masher
- Peel, chop and boil both the potatoes and the turnip over a medium heat until tender.
Cover the vegetables with salted water before bringing to a boil.
This may take approximately 20 minutes.
- Optional – Melt butter in a pan and gently fry the onions until soft and translucent.
- Once tender, drain and mash the potatoes and turnip together with the fried onion and 3tbsp butter/dash of cream.
I like to keep a little texture in my Clapshot but you can mash until the consistency that you prefer.
I recommend doing this over a very low heat so that the mix doesn’t become cold.
Once mashed, add your chopped chives, mix through and season with lots of salt and pepper before serving.
Store in an airtight container and refrigerate for approximately 2 days.