"This is a very Scottish dish to be served as a vegetable dish or as an accompaniment to haggis, beef, pork, lamb, or game."
Clapshot Clapshot
  • Serves
  • Prep
    25 m
  • Cook
    25 m
  • Ready In
    50 m
  • Difficulty
  • Nutritions


  • 1
    Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.
  • 2
    Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.


  • 1 pound baking potatoes, peeled and cubed
  • 3/4 pound turnips, peeled and cubed
  • 1/4 pound carrots, peeled and cubed
  • 1 teaspoon salt
  • 2 tablespoons butter, cubed
  • 3 tablespoons heavy cream
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