Skirlie mash
By Nick Nairn
‘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
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Prep:15 mins
Cook:20 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 266
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fat 16g
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saturates 10g
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carbs 29g
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sugars 0g
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fibre 3g
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protein 4g
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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
Method
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.
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.
