About this recipe:A flavourful, slightly spiced twist on clapshot, which features the addition of bacon and hails from northern Scotland. Perfect with roast meats or double the servings and serve as a tasty supper.
600g (1 1/3 lb) floury potatoes, peeled and diced
1 medium turnip or swede, peeled and diced
50g (2 oz) butter
4 tablespoons milk
8 rashers back bacon, cooked and chopped
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
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Method Prep:20min › Cook:30min › Ready in:50min
Place the potatoes and turnips in a large saucepan, cover with water and bring to the boil. Cook until tender, about 20 minutes.
Drain the potatoes and turnips, return them to the saucepan and mash until fluffy. Add the butter and milk and beat until creamy. Stir in the chopped bacon and season with nutmeg, salt and pepper. Serve hot.