Orkney Clapshot

Name: Orkney Clapshot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 500 g floury tatties (potatoes like maris piper); 500 g neeps (swede); 50 g Unsalted butter; 3 tbsp Fresh chives; 2 tbsp double cream; 1 tsp Coarse black pepper; 1 tsp Fine sea salt; 1 tbsp cooking salt

Creamy mashed tatties (potatoes) and sweet neeps (swede) beaten with rich Scottish butter, fresh chives, and coarse black pepper.

🇬🇧United Kingdom· Orkney and Shetland

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 220 kcal

Ingredients

0 of 8 gathered

Servings

500 g floury tatties (potatoes like maris piper) — peeled and cut into large chunks
500 g neeps (swede) — peeled and cut into 2 cm cubes
50 g Unsalted butter — softened and diced
3 tbsp Fresh chives — finely snipped
2 tbsp double cream — optional for extra richness
1 tsp Coarse black pepper — freshly cracked
1 tsp Fine sea salt — for seasoning
1 tbsp cooking salt — for the boiling water

Equipment

•large saucepan
•vegetable peeler
•sharp kitchen knife
•colander
•potato masher
•wooden spoon

Nutrition

Per serving, approximate

Calories: 220 kcal
fat: 10 g
carbs: 30 g
fibre: 5 g
protein: 4 g
calories: 220 kcal

Instructions

1
Place the cubed neeps (swede) into a large saucepan of well-salted boiling water over a medium-high hob.
2
Simmer the neeps uncovered for 10 minutes until they begin to soften slightly.
3
Add the potato chunks to the saucepan and bring the water back to a gentle boil.
4
Simmer together for 15 to 20 minutes until both the potatoes and neeps are completely tender when pierced.
5
Drain the vegetables thoroughly in a colander and leave them to steam dry for 3 minutes.
6
Return the dried vegetables to the warm pan over very low heat to drive off excess moisture.
7
Mash the vegetables vigorously with a potato masher until well blended with a slightly rustic texture.
8
Beat in the diced butter, double cream, finely snipped chives, fine sea salt, and plenty of ground black pepper.
9
Stir with a wooden spoon until glossy and piping hot, then serve immediately.

Chef's tips

Cut the swede into smaller pieces than the potatoes because swede takes longer to soften. Ensure the drained vegetables steam dry thoroughly before mashing so the clapshot does not become watery.

Ingredient substitutions

fresh chives → finely chopped spring onions
unsalted butter → plant-based butter block for a vegan dish

Storage

Store leftovers in an airtight container in the fridge for up to three days.

Reheating

Reheat gently in a saucepan over low heat on the hob with an extra knob of butter, stirring frequently.

Common mistakes to avoid

•Cutting the swede too large, resulting in hard lumps in the finished mash.
•Skipping the steam-drying step, which makes the mash runny.
•Under-seasoning with black pepper, which gives clapshot its characteristic warmth.