AI-generated
Clapshot — Buttery Potato and Rutabaga Mash With Chives
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Source: https://recipheon.com/en/recipes/main-dishes/clapshot-buttery-potato-and-rutabaga-mash-with-chives
About this recipe
Clapshot is a Scottish potato and rutabaga mash enriched with butter and fresh chives. This simple side dish comes from Orkney; yellow-fleshed rutabaga gives it a gently sweet flavor and a warm pale-yellow color. Rutabaga takes a little longer to cook than potatoes, so it goes into the pot first and is cut into smaller pieces. Thorough draining and brief steam drying give the mash a cohesive texture without milk. Mash it by hand with butter, then add the chives at the end. From preparing the vegetables to serving four side-dish portions, allow about an hour.
Ingredients
Mash and Cooking Water
500 g raw starchy potatoes, weighed after peeling and washing
500 g raw yellow-fleshed rutabaga, weighed after peeling and washing
60 g unsalted butter with 82% fat
10 g fresh chives: 8 g for the mash and 2 g for sprinkling
12 g fine salt: 8 g for the water and 4 g for the mash
0.5 g ground black pepper
1500 ml water for cooking; discard the cooking water afterward
Steps
Cut the peeled rutabaga into cubes about 1.5–2 cm across and the potatoes into pieces about 3 cm across. Put the rutabaga in a pot with a capacity of about 4 l, add the cold water and 8 g salt. Cover, bring to a boil, then reduce the heat and simmer gently for about 10 minutes. Set the potatoes aside for the next stage; the smaller rutabaga pieces need a head start.
Carefully add the potatoes to the rutabaga, bring back to a boil and cook over low heat with the lid slightly ajar for about 20–25 minutes. Both vegetables must be very soft: the tip of a knife should enter the rutabaga and potatoes without resistance. If either is still firm, cook a little longer. Meanwhile, finely chop the chives and cut the butter into pieces.
Drain the vegetables thoroughly and discard the water. Return them to the pot and heat over very low heat for about 2–3 minutes, stirring gently, until the surface moisture evaporates. Do not brown the vegetables. Remove the pot from the heat, add all the butter, the remaining 4 g salt and the pepper, then mash the hot vegetables with a manual potato masher. They should form a soft, cohesive mash; small soft pieces of rutabaga may remain. Do not use a blender and do not add milk.
AI-generated Stir 8 g chives into the hot mash. Transfer to a serving dish and sprinkle with the remaining 2 g chives. Serve immediately as four side-dish portions, including all the added butter and chives.
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