Potatoes > Scotland > Tatties >
Tatties
Creamed Potatoes
6 large potatoes
Water
5 TBS butter
Milk (for desired consistency)
Salt & black pepper to taste
Peel and quarter the potatoes. Bring a pot of water to a boil; cook potatoes for about twenty minutes, or until soft. Drain. Mash potatoes in a bowl. Add milk to a cooking pot and scald by bringing it to a boil; use enough milk to obtain desired consistency for potatoes. Remove from the heat and add butter. Add milk mixture to the potato mash until it reaches preferred consistency. Season with salt and black pepper to taste. Serve.
Note: Tatties are often an accompaniment to Haggis.
*Recipe Source: Catherine Brown ("Year in a Scots Kitchen").
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