1/4 Photos of Skirlie Mash - Scottish Mashed Potatoes With Onions and Oats
French Tart's Note:
A beautiful, creamy and traditional accompaniment for your Burns Night haggis, Hogmanay or indeed any beef or game dishes; this mashed potato is delicious and very nutritious. It contains onions as well as oats, for a mashed potato recipe which is delightfully different! The word "skirlie" is the name of the oatmeal and onion compound that is added to the mashed potatoes, as you have to "skirl" it around the pan! Skirlie is often used as a base for stuffing, and is made and eaten in Northern England, as well as in Scotland. This recipe was taken from BBC Good Food, January 2006.
My Private Note
Units: US | Metric
- 1Boil the potatoes until very tender, about 20 minutes.
- 2Meanwhile, 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.
- 3Drain 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.
- 4Serve immediately before the skirlie softens, with haggis or any beef and game dishes.
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Nutritional Facts for Skirlie Mash - Scottish Mashed Potatoes With Onions and Oats
Serving Size: 1 (180 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 316.7
- Calories from Fat 159
- Total Fat 17.6 g
- Saturated Fat 10.8 g
- Cholesterol 50.8 mg
- Sodium 98.2 mg
- Total Carbohydrate 35.9 g
- Dietary Fiber 5.3 g
- Sugars 3.6 g
- Protein 4.9 g