Perfect Mashed Tatties


Serves 4
  • 900g Scotty Brand Kestrel potatoes

  • 50g butter
  • 3 tbsp milk or cream
  • 2 tbsp freshly chopped chives or spring onions
  • Salt and finely ground pepper
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  1. Peel the potatoes; cut into small chunks and put in a large saucepan. Cover with cold water and add a pinch of salt
  2. Bring to the boil and cook for 8-10 mins, until tender. Drain well and leave to 'air dry' in a colander for 10 mins.
  3. Return to the saucepan and mash well using a potato masher or large fork, until smooth and well blended.
  4. Stir in the butter and milk, then season to taste with salt and pepper.
  5. Pile into a warm serving bowl and scatter with chives or spring onion. Serve immediately.
Variations: there are lots of delicious 'extras' you can add to this classic Scotty Brand mashed potato recipe. Here are some of our favourites:
  • 2 tbsp wholegrain mustard and 50g freshly fried chopped onion
  • 2 tbsp horseradish sauce and 200g grated, cooked, peeled beetroot
  • 4 tbsp freshly chopped parsley and 2 freshly fried crushed garlic cloves
  • Replace 250g of the Scotty Brand potatoes with Scotty Brand carrots (cut small and cook along with the potatoes)
  • 2 slices haggis, fried, drained and crumbled; stir them into the finished mash while still hot, along with 50g grated Scottish Cheddar cheese for an extra savoury Scottish accompaniment.