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Spud Sunday: Time For Tatties



This is a fairly traditional rendition of Orkney clapshot, with the addition of a little mustard and lemon juice. To save inevitable confusion, let me clarify that what I call a turnip is what’s commonly called a swede in England, a turnip (or neep) in Scotland and a rutabaga in the US. It’s yellow-fleshed and sweet.

Meanwhile, if you’d like to try something really different with your neeps and tatties, you could do worse than take a peek at what I did neeps-and-tattie-wise last year [1].

You’ll need:

  • 400g potatoes (about 2 medium-sized, preferably floury)
  • 400g yellow turnip (swede / rutabaga)
  • 1 small onion (about 100g), finely chopped
  • salt
  • 25g butter
  • 2 tblsp chopped chives
  • freshly ground black pepper
  • 0.5 tsp dijon mustard
  • squeeze of lemon juice

You’ll also need:

  • A masher is useful, though a fork will do for mashing either

The Steps:

  • Scrub and peel the potatoes and chop into roughly even-sized 2cm-ish chunks.
  • Scrub and peel the turnip and chop into chunks around the same size as the potatoes.
  • Add the potatoes, turnip and chopped onion to a saucepan, cover with boiling water and add about 1.5 tsp salt. Bring to the boil and then cover, lower the heat and simmer gently until the vegetables are just fork tender – about 15 to 20 minutes. Drain off the water, then either let them sit, covered by a tea-towel, for about 5 minutes or place the pan over a low heat and stir gently for a minute or so while they dry out.
  • Cut the butter into 4 or 5 pieces and stir into the potatoes and turnip while still hot. Add the mustard and mash everything together well using either a masher or a fork.
  • Stir in the chives and season to taste with salt, black pepper and a squeeze or two of lemon juice.
  • Serve up with haggis as part of your Burn’s Night feasting or just try it as a slightly sweeter alternative to your regular mashed spuds.

The Variations:

  • You could add some cream or milk to the mash if you like. You could also mix in some grated cheddar cheese and use it to top a meaty or veggie pie.

The Results:

  • Serves 4-6 as a side dish