Irish Champ Mashed Potatoes Recipes
IRISH CHAMP
Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.
Provided by Ita
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
- Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
- Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
- Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 46.8 g, Cholesterol 35.4 mg, Fat 13 g, Fiber 6.5 g, Protein 7.8 g, SaturatedFat 8.1 g, Sodium 420.1 mg, Sugar 5.9 g
EASY TRADITIONAL IRISH CHAMP
Steps:
- Gather the ingredients.
- Bring a large pot of water to a rolling boil and lightly salt the water . Simmer the potatoes until cooked through (when pierced with the tip of a sharp knife, the potato should be soft in the middle). This will take about 20 minutes, depending on the size of the potatoes.
- Finely chop the white parts of the green onions and roughly chop the green parts. Set aside.
- Drain the cooked potatoes in a colander. Add the milk and butter to the empty pot and heat gently until melted.
- Add the potatoes back to the pot and mash until smooth and creamy. Be careful of over-mashing as the potatoes can end up gluey .
- Add the finely chopped white part of the onion and mix well. Season well with salt and pepper to taste.
- Serve warm topped with the sliced green parts of the onions.
Nutrition Facts : Calories 183 kcal, Carbohydrate 25 g, Cholesterol 22 mg, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, Sodium 279 mg, Sugar 2 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
IRISH CHAMP (MASHED POTATOES)
One of the favorite Irish ways to serve potatoes. For a change try adding any of these:Leeks, nettles, peas, or brown crispy onions. Instead of the green onions I added frozen peas after mashing the potatoes with the hot milk and then kept the potatoes hot Looked and tasted great
Provided by Bergy
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop the green onions (white& green tops) and mix with the cold milk.
- bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.
- Peel and mash the cooked potatoesand while still hot mix with the boiled milk& green onions.
- Beat in some of the butter.
- Season with salt& pepper.
- Put a knob of butter on top& serve.
- You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).
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- 1. Peel the potatoes, cut in half or in quarters (aim for uniform pieces) and boil in water until very tender.
- 2. In the meantime finely chop the green onions (reserve 2 tbsp for garnish) and combine them with the milk in a saucepan. Bring the mixture to gentle boil on the stove, then immediately remove.
- 3. Drain the potatoes, add the butter and salt** and mash until mostly smooth. Slowly add the hot milk and onion mixture while you continue to mash. Taste and add a bit more salt if needed. Season with pepper to taste.
- 4. To serve family style first melt about 1/2 stick of butter. Transfer the potatoes to a warmed dish and make a well in the middle with a spoon. Pour the melted butter into the well. (If serving individually add a lump of room temperature butter to the center of each serving).
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- Along with peeling, and chopping the potatoes, prepare the other ingredients. Slice all of the green onions, the entire length of the onion. Divide the white, and light green parts of the onion from the dark green parts. Mince the garlic, set everything aside.
- Place the peeled and chopped potatoes in a medium sized pot with a tight fitting lid. Add 1 teaspoon of the kosher salt to the pot. Add cold water, just until the potatoes are covered. Cover the pot with the lid and turn the heat on high. Bring the water to a boil, reduce to a simmer. Simmer the potatoes for 6 to 8 minutes, or until the potatoes are fork tender. Drain the potatoes in the sink using a colander. Once the potatoes are well drained, transfer them back into the pot.
- While the potatoes are boiling, heat a small sauce pot over medium heat. Melt 1 tablespoon of the butter. Then add the white parts, and light green parts of the onions. Sauté, stirring frequently, until the onions are soft and tender, about 2 minutes. Then add the garlic, sauté for 1 minute. Add the milk to the pot, turn the heat up to high, and allow the milk to heat up, just until it’s warm – don’t allow it to boil. Remove from the heat.
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