Description
A recipe for traditional Irish Champ, creamy mashed potatoes mixed with fresh scallions.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and quartered
- 1/2 cup whole milk
- 4 tablespoons unsalted butter
- 1/2 cup chopped scallions (green parts only)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold, salted water.
- Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, about 15 to 20 minutes.
- While the potatoes cook, gently warm the milk and butter together in a small saucepan until the butter melts. Do not boil the milk mixture.
- Drain the cooked potatoes thoroughly and return them to the hot, empty pot. Let them sit for one minute to allow excess moisture to evaporate.
- Mash the potatoes until mostly smooth.
- Pour the warm milk and butter mixture into the mashed potatoes gradually, mixing until you reach your desired creamy consistency.
- Stir in the chopped scallions, salt, and pepper. Mix just until combined.
- Serve immediately. You can make a well in the center of the serving dish and place a small knob of butter there for melting.
Notes
- For the creamiest texture, use a potato ricer or a hand masher rather than an electric mixer.
- Use only the green parts of the scallions for a milder flavor.
- If you prefer a stronger onion flavor, you can briefly sauté the scallions in a teaspoon of butter before adding them to the potatoes.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 6
- Cholesterol: 30