Irish Champ
Ingredients
- 2 pounds potatoes, Yukon Gold or Russets peeled and cut into chunks
- 2 tablespoons kosher salt for the cooking water, 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.
- 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.
- Serve: Spoon the champ into a serving bowl, and add a generous pat of butter. Enjoy!
Nutrition
Calories: 224kcalCarbohydrates: 28gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 30mgSodium: 26mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 360IUVitamin C: 30mgCalcium: 71mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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