Champ

Champ

Buttery Irish mashed potatoes studded with sweet green scallions and cream

Total 35 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Champ is a traditional Irish side dish of fluffy mashed potatoes folded with milk-steeped scallions and plenty of butter. It's simple, comforting, and pairs well with sausages, bacon, or a hearty stew. A well at the center filled with melting butter is the classic presentation.

Ingredients

  • 2 pounds russet potatoes, peeled and cut into chunks
  • 1 teaspoon salt, plus more to taste
  • 1 cup whole milk
  • 1 bunch scallions, thinly sliced
  • 6 tablespoons unsalted butter, divided
  • 1/4 teaspoon black pepper

Method

  1. Place the potato chunks in a 6-quart saucepan and cover with cold water by 2 inches. Add 1 teaspoon salt.

  2. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender.

  3. While the potatoes cook, combine the milk and sliced scallions in a small saucepan and warm over low heat until the milk is just steaming, then remove from heat and let steep.

  4. Drain the potatoes well and return them to the hot pan to dry over low heat for 1 minute, shaking occasionally.

  5. Mash the potatoes until smooth using a potato masher or ricer.

  6. Stir in the warm milk and scallion mixture along with 4 tablespoons of the butter, mixing until creamy and well combined.

  7. Season with black pepper and additional salt to taste.

  8. Spoon the champ into a serving bowl, create a well in the center, and add the remaining 2 tablespoons of butter to melt in the well before serving.

Rate this recipe

★ 4.0 (1)

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    Champ

    Champ is a traditional Irish side dish of fluffy mashed potatoes folded with milk-steeped scallions and plenty of butter. It's simple, comforting, and pairs well with sausages, bacon, or a hearty stew. A well at the center filled with melting butter is the classic presentation.

    35 min 4 servings 320 cal

    Ingredients

    • 2 pounds russet potatoes, peeled and cut into chunks
    • 1 teaspoon salt, plus more to taste
    • 1 cup whole milk
    • 1 bunch scallions, thinly sliced
    • 6 tablespoons unsalted butter, divided
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Place the potato chunks in a 6-quart saucepan and cover with cold water by 2 inches. Add 1 teaspoon salt.

    2. 2

      Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender.

    3. 3

      While the potatoes cook, combine the milk and sliced scallions in a small saucepan and warm over low heat until the milk is just steaming, then remove from heat and let steep.

    4. 4

      Drain the potatoes well and return them to the hot pan to dry over low heat for 1 minute, shaking occasionally.

    5. 5

      Mash the potatoes until smooth using a potato masher or ricer.

    6. 6

      Stir in the warm milk and scallion mixture along with 4 tablespoons of the butter, mixing until creamy and well combined.

    7. 7

      Season with black pepper and additional salt to taste.

    8. 8

      Spoon the champ into a serving bowl, create a well in the center, and add the remaining 2 tablespoons of butter to melt in the well before serving.