Champit Tatties With Skirlie Recipes

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.

CHAMPIT TATTIES WITH SKIRLIE

Steps:

• To make the skirlie, melt 1 1/2 ounces of butter in a medium frying pan, add the onion and fry very gently for 15 minutes until soft and browned, stirring occasionally.
• Meanwhile put the potatoes for the champit tatties in a large pan of salted water, bring to the boil, cover and simmer for about 15 minutes until they are tender.
• When the onions are cooked, mix in the oats, increase the heat slightly and fry, stirring often, until well toasted and golden: remove from heat and season with nutmeg, salt and pepper: set aside.
• Towards the end of the cooking time for the potatoes, heat the milk over a low heat (don't boil it).
• Drain the potatoes and mash them well potatoes then slowly beat in the hot milk and remaining butter at the same: season and spoon into a warm serving dish.
• To serve, reheat the skirlie if necessary, stir in the parsley then scatter over the tatties.