Champit Tatties with Skirlie
Experience the comforting taste of traditional Scottish cuisine with Champit Tatties with Skirlie, a hearty dish that pairs creamy, buttery mashed potatoes with savory oat-based Skirlie. The fluffy "champit tatties" are made from floury potatoes, mashed to perfection with butter and warm milk for an ultra-smooth texture. Topping it all off is the earthy, nutty Skirlie, a classic Scottish side made by toasting steel-cut oats in a rich sauté of onions and beef drippings (or extra butter for a vegetarian twist). This soul-warming dish is perfect as a flavorful companion to roasted meat or sausages, or even served as a standalone vegetarian delight. Garnish with fresh parsley for a hint of brightness, and enjoy a taste of Scotland right at your table.
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Recipe Information
Ingredients
- 900 grams Floury potatoes (e.g., Yukon Gold or Maris Piper)
- 75 grams Butter
- 125 milliliters Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 unit Medium onion, finely chopped
- 100 grams Oats (steel-cut or pinhead oats preferred)
- 50 grams Beef drippings or additional butter
- 2 tablespoons Fresh parsley, finely chopped (optional garnish)
Instructions
Peel and chop the potatoes into evenly sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer and cook the potatoes for 15–20 minutes, or until a knife easily pierces them.
While the potatoes cook, prepare the Skirlie. Heat the beef drippings or butter in a large frying pan over medium heat.
Add the finely chopped onion to the pan and sauté for 5–7 minutes, or until softened and starting to turn golden.
Stir in the oats and reduce the heat to low. Cook the oats in the onion mixture, stirring often, for 8–10 minutes, or until the oats are toasted and fragrant. Season with half a teaspoon of salt and a pinch of black pepper. Remove from heat and set aside.
Once the potatoes are cooked, drain them well and return them to the pot. Allow them to sit in the hot pot for 1–2 minutes to evaporate excess moisture.
Mash the potatoes until smooth, then add the butter and milk. Stir until well combined and creamy. Season with the remaining salt and black pepper to taste.
To serve, spoon the Champit Tatties onto a serving dish and top with the warm Skirlie. Garnish with chopped fresh parsley, if desired.
Serve immediately as a side dish to roasted meats, sausages, or as a comforting vegetarian option.
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 243.0 g | 88% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 18.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 345 mg | 27% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4645 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
