Description
Authentic Irish mashed potatoes known as Champ, featuring creamy mashed potatoes infused with tender green onions and topped with melted butter for a rich, comforting dish.
Ingredients
Units
Scale
Potatoes
- 6 medium potatoes (Yukon Gold or Russet recommended)
Milk Infusion
- 50 ml whole milk
- 6-8 green onions, green parts only, sliced
Additional Ingredients
- 100 g unsalted butter
- Salt to taste
- White pepper to taste
Instructions
- Infuse Milk: Add the sliced green onion greens to the whole milk and gently bring to a boil over low heat. Remove from heat and allow the green onion to steep in the milk, infusing it with flavor.
- Cook Potatoes: Peel and quarter the potatoes, then boil them in salted water until very tender, about 15 minutes.
- Drain and Dry: Drain the potatoes thoroughly and let them steam dry for 2-3 minutes to remove excess moisture.
- Mash Potatoes: Pour the hot onion-infused milk over the potatoes and mash well until smooth and creamy.
- Add Butter and Seasonings: Mix in the unsalted butter and season with salt and white pepper to taste. Serve hot, topped with additional sliced green onions if desired.
Notes
- For best texture, use starchy or floury potatoes like Yukon Gold, Russet, Maris Piper, King Edward, Vivaldi, or Desiree.
- If you prefer a lighter version, substitute whole milk with low-fat milk or vegetable broth.
- White pepper is used for seasoning to keep the mash looking clean and traditional; black pepper can be used as a substitute if unavailable.
- Letting potatoes steam dry after boiling improves fluffiness by removing excess water.
- Use a potato masher or ricer for the smoothest texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
