Clapshot is, technically, really easy to make, just boil some neeps¹ and tatties², mash with loads of butter and pepper, stir through some chopped chives and away you go. It’s just as easy to get it wrong though, too much turnip can overpower the potato and if the turnip is too wet, it can make the whole lot too sloppy. Like most things, it’s all about finding the balance.
I simmered the potatoes with a bay leaf, some fresh rosemary, fresh thyme and a few halved garlic cloves, similarly, I simmered the turnip in milk, with a bay leaf and some green peppercorns. This was to try and get some extra flavour into what can be two pretty bland vegetables. One thing though, just make sure you simmer the turnip for long enough, especially if you’re going to try and force it though a ricer, as it wouldn’t quite all go through mine; I should probably have used the mouli, rather than the ricer.
I think a ratio of around 3:2, potato to turnip, is probably around where you want to aim. Anymore and it can become a bit too skewed in favour of the turnip, in my opinion. Similarly, about two thirds to three quarters of a 25g bunch of chives is about right, as they can be quite potent when raw. One thing is for sure though, don’t skimp on either the butter, or the ground pepper.
Then crack open some oatcakes, but chunky ones rather than the poor excuses I used here, sit back and stuff your face.
¹ turnip, at least what the Scots call a turnip, sold as swede down South.
² potatoes, preferably floury ones like King Edward.