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Ingredients
- 3 1/2 ounces butter -- divided
- 1 medium onion -- peeled and finely
- chopped
- 3 lbs potatoes -- peeled and cut into
- chunks (choose potatoes for mashing)
- 2 ounces oatmeal (or whole rolled porridge oats)
- nutmeg
- 7 fluid ounces milk
- 1 tablespoon fresh parsley -- roughly chopped
- salt & freshly ground black pepper
Directions
- To make the skirlie, melt 1 1/2 ounces of butter in a medium frying pan,add the onion and fry very gently for 15 minutes until soft and browned,stirring occasionally.
- Meanwhile put the potatoes for the champit tatties in a large pan of salted water, bring to the boil, cover and simmer for about 15 minutes until they are tender.
- When the onions are cooked, mix in the oats, increase the heat slightly and fry, stirring often, until well toasted and golden: remove from heat and season with nutmeg, salt and pepper: set aside.
- Towards the end of the cooking time for the potatoes, heat the milk over a low heat (don't boil it).
- Drain the potatoes and mash them well potatoes then slowly beat in the hot milk and remaining butter at the same: season and spoon into a warm serving dish.
- To serve, reheat the skirlie if necessary, stir in the parsley then
- scatter over the tatties.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 6 servings | |
| Calories 314 | |
| Calories from Fat 135 | 43% |
| Total Fat 15.36g | 19% |
| Saturated Fat 9.32g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 121mg | 5% |
| Potassium 833mg | 24% |
| Total Carbs 39.31g | 10% |
| Dietary Fiber 5.0g | 17% |
| Sugars 4.01g | 3% |
| Protein 6.16g | 10% |
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