3. For the clapshot: Put potatoes and rutabagas into two separate pots, cover each with cold water, and add large pinches of salt to each. Gently boil vegetables over medium heat until soft when pierced, 10-15 minutes for the potatoes and 15-20 minutes for the rutabagas. Drain each, then rice or mash them together in a large nonreactive heatproof bowl. Add 2 tbsp. of the chile oil, season to taste with salt, and mix well. Cover with plastic wrap, pressing it directly onto surface of clapshot, and keep warm over a pot of gently simmering water.