A modern and lighter version of traditional Scottish Champit Tatties, using light or fat-free sour cream in place of the usual heavy double cream. Easy, one-pan dish! For variation, top with skirlie - oats fried in butter, or crumbled crisp bacon.
- 4 -6 medium potatoes, peeled and cubed
- 1⁄3-3⁄4 cup water
- 1 tablespoon butter
- 1⁄4 cup chopped fresh chives
- salt & fresh ground pepper, to taste
- 3 tablespoons nonfat sour cream
- fresh curly-leaf parsley, snipped for garnish (optional)
- skirlie oats (fine or medium oatmeal) (optional)
- crumbled crisp bacon (optional)
- 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.