Scottish Kilkenney A Different Version Of Mashed Potatoes Recipes

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SCOTTISH KILKENNEY (A DIFFERENT VERSION OF MASHED POTATOES)



Scottish Kilkenney (A Different Version of Mashed Potatoes) image

Make and share this Scottish Kilkenney (A Different Version of Mashed Potatoes) recipe from Food.com.

Provided by ElaineAnn

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

8 large potatoes, peeled and cut in cubes
1/2 small rutabaga, peeled and cut in cubes
salt and pepper
1/2 cup milk
1/2 cup butter

Steps:

  • Put potatoes and rutabaga into a pan of water. Add salt and pepper to taste. Cook until tender, about 20 minutes. Add milk and butter; mash.
  • Excellent served with Scottish Sunday-After-Church Roast Beef.
  • Different variations could include: shredded carrots, chopped onions or shredded cabbage. These would be added to the potatoes or potatoes and rutabaga cooked together.

SKIRLIE MASH - SCOTTISH MASHED POTATOES WITH ONIONS AND OATS



Skirlie Mash - Scottish Mashed Potatoes With Onions and Oats image

A beautiful, creamy and traditional accompaniment for your Burns Night haggis, Hogmanay or indeed any beef or game dishes; this mashed potato is delicious and very nutritious. It contains onions as well as oats, for a mashed potato recipe which is delightfully different! The word "skirlie" is the name of the oatmeal and onion compound that is added to the mashed potatoes, as you have to "skirl" it around the pan! Skirlie is often used as a base for stuffing, and is made and eaten in Northern England, as well as in Scotland. This recipe was taken from BBC Good Food, January 2006.

Provided by French Tart

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 kg floury potato
85 g butter
2 onions, finely chopped
50 g medium oatmeal (not flakes)
6 tablespoons double cream
salt
white pepper
fresh curly-leaf parsley, chopped for garnish (optional)

Steps:

  • Boil the potatoes until very tender, about 20 minutes.
  • 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 with salt and white pepper.
  • Serve immediately before the skirlie softens, with haggis or any beef and game dishes.

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