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This is a good, but simple way to liven up the serving of potatoes - using one of Scotland's traditional ingredients - oatmeal. Traditionally pin-head oatmeal (the kernel has been cut in half and the floury meal taken out) any rough oatmeal (such as that used for real porridge) will do.
Ingredients:
Potatoes (new ones are best)
2 tablespoons pinhead oatmeal
1 tablespoon butter

Method:
Boil your normal quantity of potatoes in the usual way. While they are cooking, toast the oatmeal slowly on a tray in the oven using a low/medium heat. Drain the potatoes and add the tablespoon of butter. Stir to allow the butter to coat the potatoes. Then add the toasted oatmeal and stir again. Serve the potatoes with a sprinkling of finely chopped parsley or chives.

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For US to UK equivalents for food weights and measurements see this rough guide