Description
A recipe for traditional Irish Champ, a creamy mashed potato dish mixed with fresh scallions (spring onions) and butter.
Ingredients
Scale
- 2 lbs starchy potatoes (like Russet or Maris Piper), peeled and quartered
- 1 cup whole milk or half-and-half
- 4 tablespoons unsalted butter, plus extra for serving
- 1 cup chopped fresh scallions (spring onions), white and green parts
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water.
- Bring the water to a boil over high heat, then reduce heat and simmer until the potatoes are very tender, about 15 to 20 minutes.
- While the potatoes cook, gently warm the milk and the 4 tablespoons of butter in a small saucepan over low heat until the butter melts. Do not boil the milk mixture.
- Drain the cooked potatoes well and return them to the hot, empty pot. Let them sit for one minute to allow excess moisture to steam off.
- Mash the potatoes thoroughly using a potato masher or ricer until smooth.
- Gradually add the warm milk and butter mixture to the mashed potatoes, mixing until you reach your desired creamy consistency. Do not overmix.
- Stir in the chopped scallions, salt, and pepper. Mix just enough to distribute the scallions evenly.
- Serve immediately, making a well in the center of each serving and adding a small knob of extra butter to melt into the well.
Notes
- Use starchy potatoes for the fluffiest texture. Waxy potatoes will result in a gluey mash.
- For an extra rich flavor, substitute half the milk with heavy cream.
- Champ pairs well with roasted meats, corned beef, or simple grilled sausages.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 350
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 7
- Cholesterol: 45