Best 2 Scottish Kilkenney A Different Version Of Mashed Potatoes Recipes
Prepare to embark on a delightful culinary adventure as we delve into the world of Scottish Kilkenny, an exciting variation of the classic mashed potatoes dish. This unique recipe, hailing from the heart of the Scottish Highlands, promises a taste experience that will tantalize your palate and leave you craving for more. With a blend of traditional Scottish ingredients and modern culinary techniques, Scottish Kilkenny offers a delightful twist on a timeless comfort food.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Tips:
- For a smoother texture, peel the potatoes before boiling. Russet potatoes are best for mashing because of their high starch content.
- Do not overcook the potatoes, as this will make them gummy.
- Drain the potatoes thoroughly before mashing. Any excess water will make the potatoes watery and bland.
- Use a potato ricer or food mill to get the smoothest mashed potatoes. If you don't have one of these tools, use a fork or potato masher and mash until there are no lumps.
- Season the mashed potatoes to taste with salt, pepper, and butter. You can also add other seasonings, such as garlic powder, onion powder, or chives. Cheese and Bacon can also be added according to your preference.
- Serve the mashed potatoes immediately. They are best when they are hot and fluffy.
Conclusion:
Scottish Kilkenny is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover mashed potatoes, and it is also a great way to add some extra flavor to your meals. Next time you are looking for a new way to serve mashed potatoes, try Scottish Kilkenny. You won't be disappointed.
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