I discovered the Scottish dish Clapshot (potatoes and rutabaga [swedes or Scottish turnips]) when I was looking for a special side dish for weekend family dinner. Because I'm fairly lazy, I figured out how to make it in an Instant Pot pressure cooker.
Then for Thanksgiving, I altered it to get two more root vegetables in there: carrots and white turnips. It's pretty and pretty delicious. It's not particularly fattening, but it does have butter and heavy cream, so...
Ingredients:
· 2 Russet potatoes (approximately 1 L
· 2 or 3 carrots (approximately 0.5 L
· 1 white turnip (approximately 0.5 L
· 1 rutabaga [a k a swede a k a Scottish turnip] (approixmately 1 L
· 0.75 cup chicken broth (or 0.75 cup water and 0.75 teaspoon of chicken base)
· salt (to taste)
· pepper (to taste)
· 1/2 stick butter (2 ounces)
· 2 ounces cream cheese
· milk or heavy cream (to consistency)
· sour cream (to consistency)
· chopped chives (to taste)
Directions
Cut the potatoes into sixteenths (large dice). Dice all vegetables to a similar size.
Put all diced vegetables into the Instant Pot.
Add 0.75 cup of chicken broth (or water and base) and salt.
Pressure steam for 10 minutes high pressure
Quick release.
Drain excess liquid.
Add butter and cream cheese to warm vegetables.
Mash.
Add small portions of milk / heavy cream and sour cream to desired consistency.
Add pepper and more salt to taste.
Add chives when serving.
Then for Thanksgiving, I altered it to get two more root vegetables in there: carrots and white turnips. It's pretty and pretty delicious. It's not particularly fattening, but it does have butter and heavy cream, so...
Ingredients:
· 2 Russet potatoes (approximately 1 L
· 2 or 3 carrots (approximately 0.5 L
· 1 white turnip (approximately 0.5 L
· 1 rutabaga [a k a swede a k a Scottish turnip] (approixmately 1 L
· 0.75 cup chicken broth (or 0.75 cup water and 0.75 teaspoon of chicken base)
· salt (to taste)
· pepper (to taste)
· 1/2 stick butter (2 ounces)
· 2 ounces cream cheese
· milk or heavy cream (to consistency)
· sour cream (to consistency)
· chopped chives (to taste)
Directions
Cut the potatoes into sixteenths (large dice). Dice all vegetables to a similar size.
Put all diced vegetables into the Instant Pot.
Add 0.75 cup of chicken broth (or water and base) and salt.
Pressure steam for 10 minutes high pressure
Quick release.
Drain excess liquid.
Add butter and cream cheese to warm vegetables.
Mash.
Add small portions of milk / heavy cream and sour cream to desired consistency.
Add pepper and more salt to taste.
Add chives when serving.
3 years