Irish Champ
Enjoy a pot (or bowl) of gold for St, Patrick's Day with one of Ireland's most beloved side dishes. Creamy mashed potatoes, infused with onions and chives, served with a pool of melted butter.
Servings: 4
Ingredients
- 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
Instructions
- 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.