Skirlie Mash - Scottish Mashed Potatoes With Onions and Oats


Food.com
35 mins (prep 15, cooking 20)
8 ingredients
6-8 servings
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.

Categories:  side-dish , <-60-mins , served-hot , onions , one-dish-meal , easy , kid-friendly , main-dish , heirloom~historical , inexpensive , vegetarian , pasta,-rice-and-grains , comfort-food , taste~mood , scottish , low-sodium , low-in... , time-to-make , low-protein , holiday , toddler-friendly , european , presentation , grains , potato , vegetable , savory , english ,
Share on Newzsocial
0

Ingredients

Nutrition

Serving Size (195.62 g)
Servings 6
Amount per Serving
Calories 280.93 Calories from Fat 153.99
% Daily Value *
Total Fat 17.11g 157.97%
Saturated Fat 10.73g 321.81%
Trans Fat 0.46g %
Cholesterol 50.72mg 101.44%
Sodium 106.71mg 26.68%
Total Carbohydrate 29.54g 59.08%
Dietary Fiber 3.67 g 88.0%
Sugars 1.72 g %
Protein 3.79g 45.48%
Vitamin A 574.77IU% Vitamin C 32.92mg%
Calcium 33.01mg% Iron 1.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
white pepper, fresh
 

Comments