The Scottish Way to Make Potatoes 10x Better

The thing about potatoes is that you don't need to do much to them to make them taste incredible. Whether you mash them, bake them or fry them, they're almost guaranteed to be delicious.

While we all have our preferences on how we like potatoes to be cooked, there’s always a creative method just waiting to uproot your potato routine. And food creators Ali Stoner did just that when she showed off her Scottish roots by way of a traditional potato dish called rumbledethumps. She shared the recipe back in December, and we bookmarked it for later because we can never have enough potato recipe inspiration.

Now that St. Patrick's Day is almost upon us, it seems like a great time to give this combination of potato, onion, cabbage and cheese a try. Here's what you need to know.

Related: Life-Changing, Extra-Crispy Roasted Potatoes Recipe

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What is Rumbledethumps?

According to Ali, rumbledethumps is a traditional Scottish baked dish made of mashed potatoes, onions, cabbage and cheese. The charming name of this simple mix of ingredients comes from the sound the mixture makes when a wooden spoon slides along the sides of the pot. For a holiday twist, Ali substituted cabbage for Brussels sprouts, but you can use cabbage if you'd prefer to make the classic version.

Related: How to Make Roasted Potatoes 10x Better, According to Gordon Ramsay

How to Make Rumbledethumps

To get started you’ll need 4 large potatoes, brussels sprouts or cabbage, 2 small onions, butter, Dijon mustard, heavy cream, olive oil, chopped chives and salt and pepper to taste.

First, peel and chop your potatoes into equal pieces, then add to a pan with salted cold water. Bring the water to a boil and cook until the potatoes soften, then drain and get to mashing. Add heavy cream and beat with a wooden spoon until just incorporated. Season with salt and pepper to taste.

In a separate pan, melt olive oil and butter together before adding finely sliced onions and the Brussels sprouts or cabbage. Place a lid on the pan and let the vegetables soften, stirring occasionally over low heat. When soft, remove the lid and turn up the heat, continuing to stir occasionally until the mixture is slightly caramelized.

Now for the fun part. Add the softened veggies to the mashed potato mixture and then “rumbledethump” it all together. Add Dijon mustard, chopped chives and more cream before seasoning with salt and pepper as needed. Set aside while you make the topping.

Melt butter over medium heat and then add oatmeal, breadcrumbs, thyme, sage, salt and pepper. Continue to toast the mixture over medium heat until lightly golden, then add the zest of 1 lemon and freshly grated cheddar cheese, mixing to combine.

Transfer the potato mixture to an oven-safe baking dish and Sprinkle the topping evenly over the potatoes. Bake at 350° for 40 minutes or until the top is beautifully golden and crunchy. Serve warm with chicken, lamb, or corned beef. If you have vegetarians at the table, this also makes a hearty meatless main dish.

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