Potato Irish Champ
This champ recipe is a traditional Irish take on the potato mash.
Recipe courtesy Idaho Potato Commission
Ingredients
- 5 large potatoes (about 3 lbs or 1.5 kg), peeled, halved lengthwise and cut into 1-inch chunks
- 1 cup 2% milk plus 2 tablespoons
- 1 bunch scallions (6-8 scallions), washed, trimmed and thinly sliced
- 1 tsp kosher salt
- 1/8 tsp ground black pepper
- 4 tbsp butter melted
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Place potatoes in a small stockpot. Add cold water to cover potatoes by 1 inch. Bring water to a boil over high heat. Reduce heat to medium and simmer 20 minutes, or until potatoes are fork-tender.
- While the potatoes are cooking, combine the milk, scallions, salt and pepper in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside.
- When potatoes are done, drain them, but do not rinse them. Return potatoes to the stockpot and mash with a potato masher. With a wooden spoon, stir in the milk mixture until well combined.
- To serve, divide the champ between four dinner plates, making each portion into a tall mound. Using the back of a teaspoon, make a small well at the top of each mound. Carefully pour 1 tablespoon (15 ml) melted butter into the well on each portion.
Recipe Notes
Per serving: 412 calories, 36 mg cholesterol, 289 mg sodium, 8 g protein, 13 g fat, 67 g carbohydrates
