Champ
A creamy Irish mashed potato dish with milk, fragrant scallions, and a pat of butter melting in a well at the center.
Ingredients
- potato900 g
- water1500 ml
- green onion100 g
- milk350 ml
- butter80 g
- salt1 to taste
- white pepper1 to taste
Instructions
Thoroughly wash the potatoes, place them in a pot, cover with 1500 ml cold water and bring to a boil. Cook in their skins for 30–40 minutes, until a knife slides in easily.
Finely chop the scallions, pour 300 ml milk into a small saucepan and slowly bring to just below a boil. Simmer for 3–4 minutes over low heat, then remove from heat and let steep.
Drain the potatoes, let them cool slightly, peel, and return to the warm pot. Mash the potatoes with a potato masher until smooth.
Add 60 g butter to the hot potatoes and gradually pour in the warm milk along with the scallions, stirring with a masher or wooden spoon until light and creamy.
Season the champ with salt and white pepper to taste. If the mash is too thick, warm the remaining 50 ml milk and stir it in a little at a time.
Divide the champ among four plates, make a well in the center of each, and place the remaining 20 g butter in the well to melt. Serve immediately.
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