Champit Tatties With Skirlie

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 towards the end of the cooking time for the potatoes, heat the milk over a low heat (don't boil it).
• 5 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.
• 6 to serve, reheat the skirlie if necessary, stir in the parsley then scatter over the tatties.