Description
Traditional Irish mashed potatoes known as Champ, featuring tender green onions infused in warm milk, mashed with buttery potatoes for a creamy, flavorful side dish.
Ingredients
Scale
Main Ingredients
- 6 medium potatoes (Yukon Gold or Russet preferred)
- 50 ml whole milk (1/4 cup)
- 6–8 green onions (green parts only)
- 100 g unsalted butter (1/2 cup)
- Salt to taste
- White pepper to taste
Instructions
- Infuse Milk: Add sliced green onion greens to the milk and gently heat over low heat until it reaches a boil, then remove from heat and allow the green onions to infuse into the milk.
- Cook Potatoes: Peel and quarter the potatoes, then boil them in salted water until very tender, usually about 15 minutes.
- Drain and Steam Dry: Drain the potatoes thoroughly and let them steam dry for 2-3 minutes to remove excess moisture.
- Mash Potatoes: Pour the hot infused milk over the potatoes and mash well until smooth and creamy.
- Finish: Add unsalted butter, salt, and white pepper to taste, and mix thoroughly to combine all flavors.
Notes
- Use starchy or floury potatoes such as Yukon Gold or Russet for best texture.
- UK alternatives for potatoes include Maris Piper, King Edward, Vivaldi, and Desiree varieties.
- Adjust milk quantity to achieve desired mashed potato consistency.
- White pepper is preferred to maintain the dish’s traditional pale color and flavor.
- Ensure potatoes are steamed dry after boiling to keep the mash fluffy.
