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
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