Skirlie Mash Scottish Mashed Potatoes With Onions And Oats Recipes

Steps:

• Boil the potatoes until very tender, about 20 mins. 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. Serve immediately before the skirlie softens.

Steps:

• Melt the fat or heat the oil in a large frying pan.
• Add the onion and cook until soft and golden.
• Add the oatmeal and mix in well.
• Cook for about 5 minutes, stirring frequently.
• Add the stock and allow it to be absorbed by the oatmeal.
• Season well and serve with light creamy mashed potatoes.
• (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).

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.

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.

Steps:

• Sauté onion in a little bit of oil or butter (which ever you prefer) over medium heat. Until its a nice golden brown, and soft.
• Peel and chop potatoes, cover with water (salt the water) and bring to a boil. Then bring it down to a simmer for 15-20 minutes until you can easily poke a fork thru the potatoes. Drain potatoes.
• Add in milk (it shouldnt be cold), butter, salt and pepper to taste. Mash all ingredients together with potatoes until you get the consistency you like. Some like super creamy, others like somewhat lumpy. (I think lumps give it more of the homemade feel)
• Fold in onions and serve.

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.