Scottish Kilkenney A Different Version Of Mashed Potatoes Food

SKIRLIE MASH - SCOTTISH MASHED POTATOES WITH ONIONS AND OATS

Steps:

• Boil the potatoes until very tender, about 20 minutes.
• Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm.
• Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste with salt and white pepper.
• Serve immediately before the skirlie softens, with haggis or any beef and game dishes.

CHAMPIT TATTIES: SCOTTISH MASHED POTATOES

Steps:

• In a medium saucepan, melt butter and saute potatoes, turning to coat.
• Stir in the chives and just enough water to keep potatoes from sticking to the pan.
• Cover and simmer for 20-25 minutes until potatoes are done; check periodically and add a little water as needed to prevent potatoes from scorching.
• Mash potatoes in the pot (no need to drain); stir in salt & pepper to taste, and the sour cream.
• Serve Champit Tatties hot & garnished with snipped fresh parsley, or top with skirlie - oats fried in butter or crisp crumbled bacon, as desired.