Clapshot (Potatoes, Carrots & Rutabaga)

READY IN: 50mins
Recipe by Jenny Sanders

This is a very intriguing dish. The flavours blend so well it is hard to identify any one of the componants; instead it seems like some new, mysterious veggie.

Top Review by Maxine B.

Soooo good! When I serve it, people think it tastes like the best mashed potatoes ever. Followed instructions exactly and you won't be disappointed. One of my favorite recipes.

Ingredients Nutrition

Directions

  1. Peel the rutabaga and cut it in thin slices.
  2. Put it in a large pot with plenty of water and bring it to a boil.
  3. Meanwhile, peel the carrots and cut them in thick slices.
  4. When the rutabaga has been cooking for about 10 minutes, add the carrots.
  5. Meanwhile, peel the potatoes, and cut them into large chunks.
  6. When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
  7. When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
  8. These are delicious mashed somewhat coarsely and served as-is.
  9. You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

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