I’ve had the most delicious fun with
Full of best-loved Irish favorites and contemporary
recipes, with a little scenery sprinkled in.
My love of the Irish is rivaled by my love of potatoes.
Champ was included among the traditional favorites,
along with a little tabletop inspiration with the custom of leaving a bowl
under a bush for the fairies.
Champ is creamy mashed potatoes served with a pool of melted butter.
The key to the flavor of these potatoes, besides the butter :)
is the green onion infusion in the milk in these potatoes!
2 lbs. starchy potatoes, peeled and cut into even chunks (I used Yukon gold)
20 scallions, some green tops included, chopped
1 1/2 cups milk
1/2 teaspoons peppercorns
1/4 cup snipped chives
1 teaspoon kosher salt
1/2 cup (1 stick) melted and hot butter
A Pot (or bowl) of Gold for St. Patrick’s Day with
Yukon Gold potatoes and a well of golden butter!
Cook potatoes in salted water (I add a chicken bouillon cube to the pot for flavor and color).
Bring to boil and simmer 20 minutes or until done.
Drain well and put potatoes back into the pot to get rid of any excess moisture.
While potatoes are cooking, put chopped scallions in a pan with milk and peppercorns.
Simmer 5 minutes, then drain, reserving the milk and scallions separately.
Mash potatoes until smooth, stirring in enough of the milk to produce a creamy consistency.
Stir in scallions and chives. Season to taste with salt & pepper.
Transfer to a warm serving bowl and make a well in the center to pour in the hot melted utter.
Serve immediately, mixing in the butter at the table.
With a little fairy inspiration, I’m at the table in anticipation of St. Patrick’s Day
with a mossy runner, fairy rings, and a benevolent fairy :) as a centerpiece.
In Ireland, fairies are known to live in special places called fairy rings,
which are earthen circular mounds.
Fairy rings are created by fairies dancing in meadow grass, causing it to turn brown and bare,
or green with tall grasses, often with mushrooms growing around the edge.
Take caution and do not disturb them~ it is considered bad luck to interfere with these mounds. . .
For the table, woven chargers are surrounded by reindeer moss fairy rings.
Two moss runners from Hobby Lobby (18 x 48) are placed end-to-end over a foundation of green burlap,
also from Hobby Lobby.
Pots of Irish Moss fill Mikasa Stanton mugs, providing a pop of emerald green at each place setting.
With a wee bit of fairy magic :) daisies are
sprouting on the moss instead of mushrooms.
A centerpiece of green veggies and fruit and this week’s dinner :) is easy to assemble on a tray. . .
apples, cabbage, ruffly salad savoy, artichokes and Brussels sprouts,
sprinkled with daises and alstroemeria.
Florist water pick tubes keep alstroemeria from wilting and are tucked out of sight.
Daisies are long lasting even without water and are sprinkled in among the veggies.
Fairy Table Details:
Dishes/ Mikasa Stanton
White Chargers/ Deartis, T.J. Maxx
Woven Chargers/ World Market
Napkins/ Pier 1
Napkin Rings/ Bed, Bath & Beyond
Flatware/ Argent Orfevres
If You See A Fairy Ring
“If you see a fairy ring
In a field of grass,
Very lightly step around,
Tiptoe as you pass;
Last night fairies frolicked there,
And they’re sleeping somewhere near.”
I had such an overwhelming response to my cookbook giveaway
that I’m giving away two!
The winners are:
O’Paula from Indiana
Pat at Back Porch Musings!
I’ll be in touch with you by email and your cookbooks will be on their way.
Thanks to all who entered!
- 2 lbs. starchy potatoes, peeled and cut into even chunks (I used Yukon gold)
- 20 scallions some green tops included, chopped
- 1 1/2 cups milk
- 1/2 teaspoons peppercorns
- 1/4 cup snipped chives
- 1 teaspoon kosher salt
- 1/2 cup 1 stick melted hot butter
- 2 chicken bouillon cubes
- In large pot, add cubed potatoes; cover with cold water. Add 2 chicken bouillon cubes.
- Bring to boil and simmer 20 minutes or until done.
- While potatoes are cooking, put chopped scallions in a pan with milk and peppercorns.
- Simmer 5 minutes, then drain, reserving the milk and scallions separately.
- Drain potatoes well and put back into hot pot to help excess moisture evaporate.
- Mash potatoes until smooth, stirring in enough of the milk to produce a creamy consistency.
- Stir in scallions and chives. Season with salt and pepper to taste.
- Transfer to a warm serving bowl and make a well in the center to pour in the hot melted butter.
- Serve immediately, mixing in the butter at the table.
You can visit fairies at the table at the links below: