Clapshot

Instructions

1. Prepare the vegetables
   Place the potatoes and turnips in separate large pots of cold, salted water. Bring both pots to a boil over high heat, then reduce to a simmer. Cook until tender when pierced with a fork, about 15-20 minutes for potatoes and 20-25 minutes for turnips.
2. Sauté the onions
   While the vegetables are cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Remove from heat and set aside.
3. Drain and mash
   Once cooked, drain the potatoes and turnips thoroughly and return them to one of the pots. Add the remaining 2 tablespoons of butter and the warm milk. Mash everything together with a potato masher until smooth, or leave slightly chunky if preferred.
4. Season the mixture
   Stir in the sautéed onions, chopped chives, salt, pepper, and nutmeg. Mix thoroughly to ensure even distribution of all ingredients and seasonings.
5. Serve warm
   Transfer to a warm serving dish. Make a small well in the center and add an extra knob of butter. Sprinkle with chopped parsley before serving. Clapshot is traditionally served alongside haggis, game meats, or sausages.