Description
Traditional Irish mashed potatoes known as Champ, featuring tender green onions infused in warm milk, combined with butter and fluffy potatoes for a creamy, flavorful side dish.
Ingredients
Units
Scale
Potatoes
- 6 medium potatoes
Milk and Onions
- 50 ml milk
- 6-8 green onions, green parts only
Butter and Seasoning
- 100 g unsalted butter
- Salt to taste
- White pepper to taste
Instructions
- Infuse the milk: Add sliced green onions to the milk and bring it to a gentle boil over low heat. Remove from heat and let the green onions steep in the hot milk to infuse their flavor.
- Cook the potatoes: Peel and quarter the potatoes. Boil them in salted water until very tender, approximately 15 minutes. Drain the potatoes well and allow them to steam dry for 2-3 minutes to remove excess moisture.
- Mash everything: Pour the hot onion-infused milk over the drained potatoes. Mash the potatoes thoroughly until smooth and creamy. Add the unsalted butter, then season with salt and white pepper according to taste. Mix well to combine.
Notes
- Use starchy or floury potatoes like Yukon Gold or Russet for the best fluffy texture.
- Green onions should be sliced thinly and only the green parts used for authentic flavor.
- If desired, use a potato ricer or masher to achieve a smoother consistency.
- White pepper is preferred to avoid black specks in the mashed potatoes, but black pepper can be substituted.
- This dish is best served immediately for the creamiest texture but can be gently reheated if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
