For an extra layer of flavor, try browning the butter before adding it to the mashed vegetables. The nutty notes will complement the bacon and nutmeg beautifully. If you prefer a smoother texture, use a food mill or ricer instead of a potato masher. Clapshot can be made ahead of time and reheated. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to restore the creamy consistency.
Bacon Clapshot
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS69
Embark on a culinary journey to the Scottish Highlands with Bacon Clapshot, a rustic and heartwarming dish that elevates humble potatoes and turnips to new heights. This rendition features crispy bacon and a hint of nutmeg, creating a symphony of flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol42 mg
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Fiber3 g
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Protein7 g
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Saturated Fat10 g
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Sodium400 mg
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Sugar3 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot, combine the potatoes and turnips. Cover with cold water and bring to a rolling boil over high heat. (5 minutes)
02
StepReduce heat to medium and simmer until the potatoes and turnips are fork-tender, approximately 20 minutes.
03
StepDrain the vegetables thoroughly using a colander. Return them to the pot.
04
StepUsing a potato masher or ricer, mash the potatoes and turnips until smooth and creamy. (3 minutes)
05
StepAdd the butter and warmed milk, beating vigorously until light and fluffy. (2 minutes)
06
StepGently fold in the crumbled bacon and season with freshly grated nutmeg, sea salt, and freshly ground black pepper to taste. (2 minutes)
07
StepServe immediately as a side dish to roast meats or enjoy as a comforting supper.
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Heber Macejkovic
Jun 13, 2025The key is to really drain the potatoes and turnips well!
Vidal Ohara
Mar 10, 2025This recipe is fantastic! The nutmeg adds such a warm, comforting flavor.
Dock Hackett
Dec 18, 2024So easy to make and the whole family loved it.
Humberto Barrows
Dec 16, 2024I added a bit of chopped chives for a fresh element.
Cayla Lueilwitz
Oct 8, 2024I made this for a Burns Night supper and it was a huge hit!