Champit Tatties: Scottish Mashed Potatoes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
4 -6 medium potatoes, peeled and cubed |
1/3-3/4 cup water |
1 tablespoon butter |
1/4 cup chopped fresh chives |
salt & fresh ground pepper, to taste |
3 tablespoons nonfat sour cream |
fresh curly-leaf parsley, snipped for garnish (optional) |
skirlie oats (fine or medium oatmeal) (optional) |
crumbled crisp bacon (optional) |
Directions:
1. In a medium saucepan, melt butter and saute potatoes, turning to coat.
2. Stir in the chives and just enough water to keep potatoes from sticking to the pan.
3. 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.
4. Mash potatoes in the pot (no need to drain); stir in salt & pepper to taste, and the sour cream.
5. Serve Champit Tatties hot & garnished with snipped fresh parsley, or top with skirlie - oats fried in butter or crisp crumbled bacon, as desired.
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