Name: Skirlie mash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Scottish
Ingredients: 1kg floury potato; 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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Skirlie mash

Skirlie mash

Nick Nairn

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Serves 8

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.6 out of 5.5 ratingsRate

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'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

Easily doubled

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg floury potato
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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Nutrition: per serving

kcal266
fat16g
saturates10g
carbs29g
sugars0g
fibre3g
protein4g
salt0.2g

low

Method

step 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.
step 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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A star rating of 4.6 out of 5.5 ratings

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