Prep 15 mins
Cook 20 mins
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.
- 1 kg floury potato
- 85 g butter
- 2 onions, finely chopped
- 50 g medium oatmeal (not flakes)
- 6 tablespoons double cream
- white pepper
- fresh curly-leaf parsley, chopped for garnish (optional)
- 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.
I did cut this recipe in half for just the 2 of us & served it with one of our standard main dishes, chicken breast (This time around they were stuff with crab meat!) & that gave us a great dining experience! Loved these mashed potatoes, & I'll certainly be making this great recipe keeper again! [Recipenapped & made in the Vegetarian/Vegan Recipe Swap 23]