Tatties Neeps Or Clapshot Recipes

Steps:

• The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
• Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
• Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
• To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.

Steps:

• Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.
• Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.

Steps:

• Combine equal amounts of cooked mashed potatoes and rhutabegas.
• Mix in half the butter.
• S& P to taste.
• Turn into a hot serving dish.
• Dot w/ more butter.
• Sprinkle w/ more pepper.
• Garnish w/ chives and serve.

Steps:

• Place potatoes and swede in a large pot; cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
• Stir scallions, salt, and pepper into the mash.

Steps:

• Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.
• Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.
• Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher - you don't want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.