Champ (Irish Mashed Potatoes with Scallions)

• 2 pounds russet potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• 1/2 cup whole milk
• 1/2 cup chopped scallions (green parts only)
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes.
2. 2 While potatoes cook, melt butter in a small saucepan over low heat with milk. Keep warm.
3. 3 Drain potatoes and return to the pot.
4. 4 Mash potatoes with a potato masher or fork until smooth.
5. 5 Gradually stir in the warm milk mixture until desired consistency is reached.
6. 6 Fold in the chopped scallions.
7. 7 Season with salt and pepper to taste.
8. 8 Serve immediately.

Equipment

• Large pot
• Potato masher or fork
• Saucepan

Variations

• Add grated cheddar cheese for a cheesy twist.
• Stir in crispy cooked bacon for a smoky flavor.

Substitutions

• Use olive oil instead of butter for a dairy-free option.
• Substitute almond milk for a vegan version.

Pairings

• Roast lamb
• Steak pie
• Corned beef

Nutrition

Tips

• For extra flavor, use milk warmed with a bay leaf and garlic clove, removing before adding to potatoes.
• Reserve a few scallions for garnish if desired.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat with additional milk.

Serving Suggestions

• Pairs beautifully with roasted meats like lamb or beef.
• Serve with a side of Irish soda bread for a hearty meal.

FAQ