Champit tatties
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Creamy mashed potatoes with chopped scallions. A winter favourite.
Ingredients Floury potatoes — Cara is perfect for this. A late maturing variety it stores well and is very light and fluffy when mashed. Careful to catch it before it dissolves altogether though—when cooked it can quickly turn into mush. Butter and milk Scallions (spring onions) Salt and pepper Method Cut the potatoes to the same size, put into a pan of cold water and cook for 20 minutes until ready (see above if using Cara). Mash the potatoes with lots of butter, a little milk to soften and season with pepper and salt to taste. Add finely chopped scallions last, stirring in with a wooden spoon. You can hollow out the plated pile of potatoes and pour in a well of hot molten butter for extra luxuriousness when serving. |
Storing plot tatties in autumn photo:NM
Serving champit tatties in January photo:NM
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