Clapshot

Clapshot

Ingredients

Serves 4

450 g Scotty Brand potatoes

 

 

450 g Neeps (swede)

Butter

Milk or single cream

Grain mustard

Parsley garnish

 

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Method

The traditional accompaniment to haggis for Burns Night (or any time!).
  1. Peel the potatoes and the neep; cut both into small chunks and put in a large saucepan. Cover with cold water and add a pinch of salt
  2. Bring to the boil and simmer for around 10 mins, until tender. Drain well into a colander.
  3. Return to the saucepan and mash together with a knob of butter, a splash of milk (or single cream, if you are feeling indulgent) and a teaspoon of grain mustard.  Continue until the mix is smooth and well-blended.
  4. Serve immediately with parsley to garnish.