Skirlie mash

Prep: 15 mins Cook: 20 mins

Easy

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

  • Easily doubled
  • Vegetarian

Nutrition:

  • kcal266
  • fat16g
  • saturates10g
  • carbs29g
  • sugars0g
  • fibre3g
  • protein4g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1kg floury potato
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g pinhead or medium oatmeal (not flakes)
  • 6 tbsp double cream
  • handful curly parsley, chopped

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (6)

spannerr134's picture

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

robbieboy's picture
5

Savoury oatmeal into fluffy potatoes? Worth trying for its interesting mix!

gemscotland's picture
4

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
4

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!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…