ClapShot

A nod to my Scottish heritage,

this fancy mash is fabuliciouzly sweet.

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It’s one of the most treasured of Scottish dishes but it’s one of those oral knowledge recipes that’s usually passed down in the family rather than recorded, so here is how you can all make this classic wee bonnie meal!

Start off with 2 saucepans because the veggies take different times to cook. Place 500g of peeled & chopped potatoes in one & 500g of peeled & chopped swedes in the other. Cover both in water, add salt & bring to the boil. Let those bubble away on your cauldron until the root vegetables are soft & tender before draining them well.

Now you can mix them together in the one pot. Mash them up good & proper before adding in 50g of butter along with 75ml of double cream. Mash them thoroughly until lovely & smooth.

Season the ClapShot generously with salt & white pepper then finish off by stirring through 1 tablespoon worth of freshly chopped chives.

Hubby declares this to be the BEST mash EVER!

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