Clapshot Explained

Clapshot
Country:	Scotland
Region:	Orkney
Course:	Side dish
Main Ingredient:	Potatoes, swede turnips, chives, butter

Clapshot is a traditional Scottish dish that originated in Orkney and may be served with haggis, oatcakes, mince, sausages or cold meat. It is created by the combined mashing of swede turnips and potatoes ("neeps and tatties") with the addition of chives, butter or dripping, salt and pepper; some versions include onions.^{[1] [2] [3]} The name is Orcadian in origin.^{[4] [5]}

See also

• List of potato dishes

Notes and References

1. McNeill, F. Marian (1929). The Scots Kitchen. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004), p148
2. Maw Broon (2007). Maw Broon's Cookbook. Waverley Books; (18 Oct 2007), p82
3. S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p133
4. Web site: Wright . Fraser . A history of Clapshot, including a recipe for making your own . Scotsman Food and Drink . foodanddrink.scotsman.com . 19 January 2021.
5. Web site: Dictionaries of the Scots Language:: SND :: clapshot.