Root Vegetable Mashed Potatoes: Clapshot #Foodie Friday

I have had an enjoyable month visiting the UK. The diversity of the cuisine was surprising. My family really loved the food I made from Northern Ireland and Scotland. This root vegetable mash is based on a traditional Scottish dish called, "Clapshot" you make it by mashing together, "neeps and tatties" (turnips and potatoes) along with carrots and chives and sometimes onions.

My family really enjoyed Clapshot. It was a really interesting twist on mashed potatoes, and I liked that they were getting the extra nutrition of turnips and carrots. This recipe is traditionally served with haggis (not going there) or other meats. I found it works as a side for chicken or fish too. 

I hope you will join our Food of the World cooking group next month when we visit Mexico on May 13th. Sign up for the Food of the World mailing list by clicking on this link. You'll see the sign up at the bottom of the page. 

Root Vegetable Mashed Potatoes: Clapshot

by Diane Balch

simplelivingeating.com

preparation time: 30 minutes                                     serves: 4 - 6

Ingredients:

4 large potatoes peeled and cut into quarters

1 small turnip peeled and quartered

3 medium carrots chopped

1 stick unsalted butter softened cut into pieces

1/4 or more of whole milk

1 tablespoon of minced chives

1 dash of nutmeg

salt and pepper to taste

Directions:

1) Put potatoes, turnips and carrots in a large sauce pan. Sprinkle with salt and cover with cold water. Bring to a boil covered and lower to medium heat. Boil for about 10 minutes or until a fork easily goes through all the vegetables. 

2) Drain water and use either a masher or a ricer to mash the vegetables. 

3) Mix in butter pieces with a fork. When all of the butter is melted add as much milk as creates the texture that you like.

4) Mix in chives, nutmeg, salt and pepper.

Note: If you are not serving this dish immediately. Put it in a ceramic bowl and cover it with foil. Store in a warm oven set on low heat. 

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