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Clapshot Mash from Scotland


• 350g (12oz) floury potatoes, peeled and cut into chunks
• 350g (12oz) swede, peeled and cut in to chunks
• 150 ml (1/4pt) milk
• salt
• freshly ground black pepper
• 1 Bunch of finely chopped spring onions
• (Optional) 4 Rashers of roughly chopped grilled British bacon

Preparation Time: 10 mins
Cooking Time: 25 mins
Serves: 4


Clapshot Mash from Scotland


1. Cook the potatoes and swede in a pan of lightly salted boiling water. Cover with a lid and simmer for 20 minutes or until tender.

2. Drain the potatoes and swede and return to the pan. In another pan bring the milk to the boil. Pour the milk over the potatoes and swede and mash until smooth. Season to taste.

3. To serve, beat in a bunch of finely chopped onions or chives; for a really substantial treat add 4 rashers of grilled British bacon, which has been roughly chopped.

With Kind Permission British Potato Council.


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