Irish Champ
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Potatoes
- Method: Stovetop
- Cuisine: Irish
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or Russets peeled and cut into chunks)
- 2 tablespoons salt (for the cooking water plus more for seasoning)
- 1 cup whole milk (or part cream for a richer mash)
- 5 tablespoons unsalted butter, plus extra for serving
- 1 bunch green onions (finely chopped, both white and green parts)
- Freshly ground black pepper (to taste)
Instructions
- Boil the potatoes: Place the peeled and chopped potatoes in a saucepan and cover with cold water seasoned with 2 tablespoons of salt. The water should come up to about 1 inch above the potatoes. Bring to a boil, then cover the pan, reduce to a gentle boil, and cook for about 20 to 25 minutes or until tender when pierced with a fork.
Credit: Diana Rattray - Warm the milk and scallions: While the potatoes are cooking, heat the milk and 6 tablespoons of butter in a small saucepan over low heat. Add the chopped scallions and continue cooking on the lowest heat for 5 minutes. Do not let the milk boil.
- Mash the potatoes: Drain the cooked potatoes and return them to the pot. Mash them until smooth, or pass them through a potato ricer or food mill for an extra smooth mash.
- Combine: Gradually pour the warm milk mixture into the mashed potatoes, stirring continuously until smooth and creamy. Season with salt and freshly ground black pepper to taste.
Credit: Diana Rattray - Serve: Spoon the champ into a serving bowl, and add a generous pat of butter. Enjoy!
Credit: Diana Rattray
Find it online: https://classic-recipes.com/irish-champ/
