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British

Clapshot

The Orkney mash of potatoes and swede, beaten together with butter, a splash of milk and plenty of chives. Traditionally served alongside haggis, mince or a boiled ham hough.

SidesVegetarianUnder 400 kcal8g+ fibre
40 min10 prep · 30 cookEasy292 kcalper serving
Clapshot

Method

  1. Peel 175 g of swede and cut it into 2 cm dice — it is far denser than potato and needs the head start. Peel 200 g of floury potatoes and cut into chunks about 4 cm across, keeping them in cold water until needed.
  2. Put the swede into a medium pan, cover with cold well-salted water, bring to the boil and simmer briskly for 10 minutes.
  3. Drain the potatoes and add them to the pan. Simmer for a further 15-20 minutes, until a knife slides through both vegetables with no resistance and the potato is beginning to break at the edges.

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Per serving

292kcal
6gprotein
49gcarbs
9gfat
10gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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