A delightful twist on the traditional Scottish Clapshot, featuring caramelized onions for added depth of flavor.
Peel the potatoes and rutabaga, then cut them into evenly sized chunks.
Cutting the vegetables into similar sizes ensures they cook evenly.
Place the potato and rutabaga chunks in a large pot, cover with water, and bring to a boil. Simmer until tender.
Check the tenderness by piercing with a fork; they should be soft but not falling apart.
Meanwhile, slice the onions thinly and cook them in a skillet with butter over medium heat until caramelized.
Stir the onions occasionally to prevent burning and ensure even caramelization.
Drain the cooked vegetables and mash them together until smooth.
For an extra smooth texture, use a ricer instead of a masher.
Stir in the caramelized onions, milk, and butter. Season with salt and pepper to taste.
Add the milk gradually to achieve your desired consistency.
Garnish with fresh chives and serve warm.
Serve immediately for the best flavor and texture.
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