Skirlie mash

Recipe uploaded by

Nick Nairn

1 rating

Recipe by Nick Nairn

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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.

266 kcalories, protein 4g, carbohydrate 29g, fat 16 g, saturated fat 10g, fibre 3g, salt 0.2 g

Latest comments and suggestions

• Peatcutter

  30 January 2008

  Peatcutter commented on this recipe

  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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• susiebrown

  26 December 2008

  susiebrown commented on this recipe

  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.

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• sara

  15 April 2009

  sara rated and commented on this recipe

  

  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

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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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Difficulty and servings

Serves 8

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian

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

266 kcalories, protein 4g, carbohydrate 29g, fat 16 g, saturated fat 10g, fibre 3g, salt 0.2 g

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