Bacon Clapshot

Bacon Clapshot

12 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  ShonaD

“A flavorful, slightly spiced potato dish from North/North East Scotland. Perfect with roast meats, or double up the helpings and serve as a tasty supper.”

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Adjust Servings

Original recipe yields 6 servings



  1. Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
  2. Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.

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Reviews (12)

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Whoa, these are some darned good "mashed potatoes!" First, a mention of an unintended substitution - I sent Hubs to the store for turnips and he came home with rutabagas. *Sigh* Thank goodness they're pretty much interchangeable! I added a little chopped green onion and some softened cream cheese and in so doing found I didn't need to add any milk at all. I don’t know what it is about the simple and humble additions of nutmeg, rutabagas, er, turnips and bacon to the potatoes but there WAS something special and different about them, albeit quietly understated. It really dressed up basic mashed potatoes. I reserved some of the bacon and green onion to garnish the top which really prettied them up.



This has been a staple at our Thanksgiving dinner ever since I was a young girl (many years ago). It's a nice change from plain old mashed potatoes. The turnips give it a pleasant "bitterness" but the flavor is not so overpowering that it conflicts with any of the other holiday offerings. Especially good when topped with gravy. A couple of suggestions: (a) include the bacon grease when folding in the crumbled bacon; (b) crumble the bacon really fine (the kids LOVE it when they come across these little treasure bits); and (c) add a finely chopped yellow onion for a little bit more of a "kick". Chicken or vegetable broth can be substituted for the milk. A dollop of sour cream (and perhaps some chives) go very well with this dish when it's prepared as a side for a normal weekday meal.

Sarah Jo

Sarah Jo

I used organic red potatoes, lowfat buttermilk, instead of plain milk, turkey bacon and instead of nutmeg, I added a teaspoon or so of chopped chives and a little garlic powder. We all liked this a great deal. NOTE: For those of you who cook with turnips, be aware that they cook faster than potatoes. So, when you cut up your turnips, make them larger than your potatoes so they cook evenly.

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Amount Per Serving (6 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 465 mg
  • 19%

Based on a 2,000 calorie diet



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Teena's Bacon and Cheddar Potatoes


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Bacon Rosemary Mashed Potatoes