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In the heart of Highland Perthshire
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(an Orcadian potato and turnip (swede) dish)

1 lb potatoes.
1 lb swede.
1 onion, finely chopped.
1 tablespoonful chopped chives.
Butter and milk.
Salt and pepper.
Peel the potatoes and swede. Cut both into roughly the same size pieces. Put into a deep pan with the onions. Add boiling water to cover and simmer gently until the ingredients are just soft. Drain off the cooking liquor.

Mash everything thoroughly, adding chives and enough milk and butter to make a light consistency. Season well with salt and pepper. Serve with cheese as a meal, or with haggis. Clapshot will accompany many stews or fried meats.

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