Skirlie mash

Skirlie mash

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 8

'Skirlie' is a Scottish word for toasted oatmeal, which gives a crunchy texture to mashed potato - try this as a side dish at your Hogmanay celebration

Nutrition and extra info

Additional info

  • Easily doubled
  • Vegetarian
Nutrition info

Nutrition

kcalories
266
protein
4g
carbs
29g
fat
16g
saturates
10g
fibre
3g
sugar
0g
salt
0.2g

Ingredients

  • 1kg floury potatoes
  • 85g butter
  • 2 onions, finely chopped
  • 50g pinhead or medium oatmeal (not flakes)
  • 6 tbsp double cream
  • handful curly parsley, chopped

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, January 2006

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Comments

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spannerr134's picture

Best leave skirlie as its meant to be!!!!!!!!!!!!

robbieboy's picture
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Savoury oatmeal into fluffy potatoes? Worth trying for its interesting mix!

gemscotland's picture
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Couldn't get my skirlie dry with the amount of butter the recipe call for but the whole dish was very well received! I had it with braised venison stew, and buttered leeks.

tan_tan's picture
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I really like this! I love oats and love potatos and this was really really nice. Its great if you want to eat potato but are GI conscious

susiebrown's picture

Totally agree with Peatcutter - skirlie should be left alone! When my kids come home to and I ask them what they'd like for dinner, it's usually going to be "something and skirle". It goes well with most things.

peatcutter's picture

Tried this, but don't approve at all! Skirlie is just lovely made in the traditional fashion, always an accompaniment to other Scottish dishes (particularly mince'n'tatties). It does nothing for mashed tatties at all. Far better served along with ordinary mashed tatties, as it is meant to be! Sorry about that, Nick, I generally agree with everything you do, but just cannot on this occasion. Anyway, mair power tae yir elbow!

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