50 min

    Straight from Orkney, here's a traditional clapshot recipe for Burns supper. Serve hot with oatcakes or haggis.


    London, England, UK
    37 people made this

    Serves: 4 

    • 500g floury potatoes, peeled and cubed
    • 500g yellow turnip, peeled and cubed
    • 50g butter
    • 1 small onion, chopped
    • 2 tablespoons chopped fresh chives
    • salt and pepper to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place the potatoes and turnip into a large pot and cover with water. Put over high heat, bring to the boil and cook until soft.
    2. Meanwhile, heat 1/2 the butter in a small frying pan over medium high heat and fry the onion until soft and translucent.
    3. Drain the potato and turnip when done, then add the remaining butter and the sautéed onions. Mash till smooth and then stir in the chopped chives, salt and pepper.

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    Just had this with some Stornaway haggis from our butcher. Very tasty! The only thing we did different was to roughly mash it to give it more texture - just our preference. Would definitely make it again. Would go with all sorts of things  -  25 Jan 2016