Clapshot (potato & rutabaga mash)

Clapshot is a traditional Scottish side dish combining potatoes, "neeps" (rutabaga) and chives. It's easy to make in one pot and perfect with haggis, mince and many more mains.

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Mashed vegetables, in particular potatoes, are one of the simplest sides but also one that can be tricky. It can be all too easy for them to be a gummy, soupy, dry or lacking flavor. I'll admit, mashed potatoes are not generally one of my favorites and my kids seem to take after me, if not more so - they pretty much reject them.

That said, I can hardly imagine enjoying haggis without "neeps and tatties" (mashed rutabaga (also called swede or turnip depending where you are) and mashed potato). If you are in Orkney, you'd enjoy this dish that combines the two into a tasty yet simple side.

Origins of clapshot

As with many dishes, the exact origins of clapshot are not really known. The name is from Orkney, islands off the Northeast coast, and it's a well-loved dish there. The dish is believed to originate there, then spread across the Highlands.

The name is likely from the noise of the masher against the pot as you mash the vegetables, but that too is not known for sure. But the dish itself is consistent in a short list of ingredients - potato, rutabaga (turnip in Scotland, Swede in England), butter and chives. It's simple but a lovely mix.

Both potato and rutabaga are common ingredients in Scotland. Only so many crops cope with the often unforgiving weather, but they both do well. Rutabaga is one of those vegetables that's a little under-loved, but it's worth making use of. It has a lovely slightly sweet flavor and makes a simple mashed potato that bit more flavorful.

Tips for making this mash

This is an easy dish with only a few ingredients, but it's worth keeping a couple things in mind to help it turn out well:

• Use a floury potato, such as Maris Piper in the UK, Russet in the US. This will keep the moisture level down to help prevent it becoming gummy and give a better texture. These two varieties also have a good flavor, too.
• Don't over-cook the vegetables - you want them tender but not waterlogged so be sure to check regularly as they get close.
• Mash the vegetables while still warm, in the pot/pan you cooked them in - you want the heat of the vegetables, and pot/pan, to help evaporate excess moisture and melt the butter. Also, less washing up as a bonus!
• Don't over-mash (a few lumps are fine!) - this is less about getting a super-smooth mash, but more of a textured mix. Realistically, rutabaga/swede doesn't really go that smooth. Instead, you will likely have soft potato and slightly chunky rutabaga. But together they make a lovely mix of flavors and the textures work well, too.

The whole thing comes together pretty quickly, making it a great everyday side dish. It goes with a whole range of main dishes, too. While it's a regional favorite with haggis, you would also serve it with other everyday mains like mince, sausages and more.

Clapshot may seem like an unusual name for a dish, but it's a lovely simple and tasty side. There's that bit more to it that plain old mash, but it's just as easy and versatile. So be sure to add it to your table soon.

Try these other easy, tasty sides:

• Vichy carrots (easy French glazed carrots, tender and gently sweet)
• Cauliflower cheese (a British classic of cauliflower baked with a cheesy sauce)
• Marinated grilled zucchini (easy and flavorful, great for summer)
• Plus get more sides recipes and British recipes in the archives.

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