How to make Scottish Clapshot

Which Scottish Island Should You Visit First? The Hebrides, Orkney or Shetland – Read more here!

Orkney’s Beloved Mash of Tatties and Neeps

There are few dishes that sum up Scottish thrift and warmth like Clapshot, a creamy mix of potatoes and turnips (or swedes) traditionally served with haggis, mince, or roast meats. Though it’s enjoyed all over Scotland, it’s in Orkney that this hearty side dish truly belongs — it’s said to have originated there in the 18th century, where crofters combined their simple root crops to make something greater than the sum of its parts.

In the Orkney dialect, clapshot roughly means “a mash-up,” and every family has their own way of making it. Some add chopped chives or onions for a bit of bite, while others stir through butter and cream until it’s as smooth as silk. It’s most often served at Christmas, Hogmanay, and Burns Night suppers, where it proudly takes its place alongside haggis, neeps, and tatties.

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👉 Tip from a Love Scotland fan

“To make it at it’s finest, add a finely chopped raw onion AFTER draining and chapping the neeps & tatties… not spring onions or chives, as they lack the crunch of an onion… and a generous amount of cracked black pepper… delicious!” – Alison Ritchie

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🧈 A Taste of Tradition

Clapshot is still a staple of Orcadian tables, especially during the winter festivals when the nights draw in and comfort food reigns supreme. It’s proof that the simplest ingredients — when treated with care — can become a national treasure.

If you ever visit Orkney, you’ll likely find it on menus in Kirkwall and Stromness pubs, often served with locally sourced beef or lamb from the islands’ fertile pastures. For more about Orkney – Read more here!

👉 Continue exploring Scotland’s food traditions with our guide on:

• How to make Scottish Lentil Soup
• How to make Scotland’s School Dinner Caramel Tart
• How to make Soda Farls
• How to Make Scottish Hot Toddy
• How to Make Scotch Pie
• How to Make Traditional Scottish Tablet
• How to Make A Proper Scottish Scone and Classic Variations to Try
• How to Make Traditional Cullen Skink
• How to Make Traditional Scottish Oatcakes
• How to Make Traditional Scottish Shortbread
• How to Make Traditional Tattie Scones
• How to Make Clootie Dumpling

Which Scottish Island Should You Visit First? The Hebrides, Orkney or Shetland – Read more here!

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Download our free Scotland Travel Guide (PDF)

Frequently Asked Questions

What is Scottish clapshot?

Clapshot is a creamy side dish made from mashed potatoes and turnips (or swedes), a combination that originated in Orkney in the 18th century. The name comes from the Orkney dialect and roughly means "a mash-up."

What are the main ingredients in clapshot?

The basic recipe uses potatoes and turnips (swedes), mashed together and mixed with butter and cream. Many families add chopped onions, chives, or raw onion for extra flavor, and finish with cracked black pepper.

What do you serve clapshot with?

Clapshot is traditionally served as a side dish with haggis, mince, or roast meats, and is especially popular at Christmas, Hogmanay, and Burns Night suppers. In Orkney, you'll find it on pub menus alongside locally sourced beef or lamb.

Where does clapshot come from?

Clapshot is said to have originated in Orkney during the 18th century, where crofters combined simple root crops into a hearty side dish. It remains a winter staple on Orcadian tables, especially when the nights draw in and comfort food is most welcome.