Clapshot - Neeps and Tatties (Scottish)
2 cups potatoes, peeled and boiled (although I imagine the thin peel potatoes would be fine as is)
2 cups turnips, peeled and boiled
3 1/2 tbsp butter
2 tbsp chopped chives
a pinch of nutmeg
salt and pepper to taste
Boil the potatoes and turnips separately. When soft, mash them together and add the butter. Stir in chives, nutmeg, and salt & pepper.
I personally think it's best with roast beef or lamb and some dark leafy greens.
Pairs Well With
My father came back from a genealogical research trip to Orkney in Nov. 2006. Like me, he enjoys trying local foods and he had raved about this traditional Scottish side dish of potatoes and turnips. My mother then made some for Christmas dinner and it was a big hit with the family.