Recipes » Side Dishes » Scottish Mashed Potato

Scottish Mashed Potato

Vegetarian

PRINT RECIPE

Prep Time: 10 mins
Cook Time: 25 mins
Serves: 4

Ingredients

700g (1lb 9oz) Floury potatoes, peeled and cut into chunks
150ml (1/4 pt) Milk
Salt & freshly ground black pepper

Method

Cook the potatoes in a pan of lightly salted boiling water. Cover with a lid and simmer for 20 minutes or until tender.
Drain the potatoes and return to the pan. In another pan bring the milk to the boil. Pour the milk over the potatoes and mash until smooth. Season to taste and serve immediately.

Microwave Method

Cut the potatoes into even-sized pieces and place in a microwaveable dish with 3 x 15ml spn (3 tblspn) water.
Cover loosely and cook on full power (800W) for 10 minutes or until tender.
When cooked leave to stand whilst heating milk on full power for 45 seconds.
Drain the potatoes, pour over the milk and mash until smooth. Season to taste and serve immediately.

PUNCHNEP

Replace half of the potatoes with turnips and proceed as per above (classic mash). To serve, arrange in individual mounds on a plate, make a slight hollow in the centre and fill with cream.

CLAPSHOT

Replace half the potatoes with swede and proceed as above (classic mash). To serve, beat in a bunch of finely chopped spring onions and chives; for a really substantial treat add 4 rashers of grilled British bacon, which has been roughly chopped.

RUMBLEDETHUMPS

Prepare a quantity of mash as per classic mash and in a separate saucepan cook 500g (1lb 2oz) of white cabbage for 10 minutes or until tender. Drain the cabbage well and then finely chop. Beat together the mash and the cabbage with 75g (2 æ oz) butter or more if you prefer! And season well. Transfer to a shallow ovenproof dish and top with 50g (1 æ oz) of you favourite grated British cheese, combined with a lightly crushed packet of crisps. Place under a preheated grill for 2-3 minutes until golden brown. Serve immediately.

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