Clapshot

Ingredients 2 lbs potatoes 2 lbs Swede turnips salt white pepper 2 oz butter

Method Boil the potatoes and Swede turnips separately. Put both into a large pot and mash. Add the butter and seasoning to taste. Serve with Scottish oatcakes. Alternatives: Add sautéed onions or oatmeal (or both).

This recipe was contributed by Duncan and Alice Johnston who live in Turriff, Aberdeenshire, Scotland. Duncan is an Architectural Consultant and Alice is the Administrative Assistant in the Turriff Cottage Hospital. Their hobbies include hill walking, caravanning, and golf. They have been married for 32 years. Duncan told me that this dish originated in the Orkney Islands, which are off the north coast of Scotland. It is eaten on cold winter days, and the oatmeal and onions are included for additional sustenance.