Clapshot II RecipeOrigin: Scottish Period: Traditional |
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There are so many variants of this dish, but this is one of the more versatile and popular and it can be served with just about any meat you wish. Ingredients:
460g potatoes, peeled and cubed 
Clapshot II Preparation:Method:Add the vegetables to a large pan, fill with enough water to cover the vegetables (add a little salt) then bring to a boil over high heat. Reduce to a brisk simmer and continue cooking until the vegetables are tender (about 25 minutes). Drain in a colander, return the vegetables to the pan and mash until smooth. Stir-in the butter and cream (or buttermilk), adjust the seasonings and serve. |
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