Scottish Kilkenney A Different Version Of Mashed Potatoes Food

SCOTTISH KILKENNEY (A DIFFERENT VERSION OF MASHED POTATOES)

Steps:

• Put potatoes and rutabaga into a pan of water. Add salt and pepper to taste. Cook until tender, about 20 minutes. Add milk and butter; mash.
• Excellent served with Scottish Sunday-After-Church Roast Beef.
• Different variations could include: shredded carrots, chopped onions or shredded cabbage. These would be added to the potatoes or potatoes and rutabaga cooked together.

SCOTTISH POTATO PIE

Steps:

• 1. Preheat oven to 425 degrees.
• 2. Butter a 9 inch pie dish.
• 3. Arrange the bacon slices on the bottom and sides of the dish. Make sure some of the slices overhang the edges of the dish slightly.
• 4. Peel and thinly slice the potatoes.
• 5. Rinse the potato slices and dry completely.
• 6. Place 1/3 of the potato slices over the bacon in the dish.
• 7. Sprinkle 1/3 of the cheese ove the potatoes.
• 8. Sprinkle with salt and pepper to taste.
• 9. Repeat these layers twice more.
• 10. Fold the overhanging bacon on the top
• 11. Place in the oven and bake for 50 minutes or until done. You can check by piercing the potatoes with a fork to see if they are tender.
• 12. Let stand 2 minutes before slicing.

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.