Scottish Kilkenney A Different Version Of Mashed Potatoes 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.

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.

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.

CREAMY MASHED POTATOES

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

SKIRLIE MASH

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.