Champit Tatties With Skirlie

Recipe by Mrs B
READY IN: 30mins


  • 3 12
    ounces butter, divided
  • 1
    medium onion, peeled and finely chopped
  • 3
    lbs potatoes, peeled and cut into chunks (choose potatoes for mashing)
  • 2
    ounces oatmeal (or whole rolled porridge oats)
  • 7
    fluid ounces milk
  • 1
    tablespoon fresh parsley, roughly chopped
  • salt & freshly ground black pepper


  • 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.