Best 3 Scottish Kilkenney A Different Version Of Mashed Potatoes Recipes
**Scottish Kilkenny: A Unique Twist on Mashed Potatoes**
Scottish Kilkenny is a traditional Scottish dish that offers a delightful variation to classic mashed potatoes. This lesser-known recipe combines the smooth texture of mashed potatoes with the savory flavors of cheese, onion, and herbs, resulting in a comforting and flavorful side dish. Its distinct taste and simple preparation make it a perfect accompaniment to various meals.
In this article, we present two versions of Scottish Kilkenny: a classic recipe and a modern twist. The classic recipe stays true to the traditional ingredients and methods, while the modern twist incorporates roasted garlic and Parmesan cheese for an extra layer of flavor and richness. Both recipes are easy to follow and promise a creamy, cheesy, and utterly delicious dish that will impress your family and friends. So, let's dive into the world of Scottish Kilkenny and explore these two enticing variations!
SCOTTISH KILKENNEY (A DIFFERENT VERSION OF MASHED POTATOES)
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
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
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
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.
CHAMPIT TATTIES: SCOTTISH MASHED POTATOES
A modern and lighter version of traditional Scottish Champit Tatties, using light or fat-free sour cream in place of the usual heavy double cream. Easy, one-pan dish! For variation, top with skirlie - oats fried in butter, or crumbled crisp bacon.
Provided by BecR2400
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt butter and saute potatoes, turning to coat.
- Stir in the chives and just enough water to keep potatoes from sticking to the pan.
- Cover and simmer for 20-25 minutes until potatoes are done; check periodically and add a little water as needed to prevent potatoes from scorching.
- Mash potatoes in the pot (no need to drain); stir in salt & pepper to taste, and the sour cream.
- Serve Champit Tatties hot & garnished with snipped fresh parsley, or top with skirlie - oats fried in butter or crisp crumbled bacon, as desired.
Nutrition Facts : Calories 201.3, Fat 3.2, SaturatedFat 2, Cholesterol 8.7, Sodium 42.4, Carbohydrate 39.2, Fiber 4.8, Sugar 2.6, Protein 5
Tips:
- Use Yukon Gold or Russet potatoes for the best results.
- Make sure to peel and cube the potatoes evenly so that they cook evenly.
- Boil the potatoes in salted water until they are tender but not mushy.
- Drain the potatoes well and return them to the pot over low heat to dry out any excess moisture.
- Mash the potatoes with a potato masher, ricer, or food mill until smooth and creamy.
- Stir in the butter, milk, salt, and pepper to taste.
- For a cheesy twist, add shredded cheddar or Parmesan cheese.
- For a more flavorful dish, add some chopped fresh herbs, such as parsley, chives, or thyme.
- Serve immediately, or keep warm in a slow cooker or chafing dish.
Conclusion:
Scottish Kilkenny is a delicious and versatile side dish that can be served with a variety of main courses. It is easy to make and can be customized to your own taste preferences. Whether you like it simple or cheesy, herby or garlicky, Scottish Kilkenny is sure to please everyone at the table.
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