Irish Potato Champ

This simple, rustic version of mashed potatoes has a sweet springy flavor from the scallions steeped in milk. It is a satisfying dish on its own or paired with any protein.

Course Side Dish

Cuisine Irish

Prep Time 15

Cook Time 20

Total Time 35

Servings 1/2 cups

Calories 279kcal

Author Toni Dash

Ingredients

3 pounds (approximately 8 medium) Yukon Gold Potatoes peeled (if large, halve the potatoes)
1 ½ bunches Scallions (green spring onions) white and light green portions chopped
½ cup Milk
4-6 tablespoons plus 2 tablespoons Unsalted Butter , room temperature
Kosher Salt and Ground Black Pepper to taste

Instructions

Steam the potatoes until the center is cooked through (approximately 20 minutes). Alternatively the potatoes may be boiled just until soft, drained and returned to the heat to dry before processing them further.
When cooked, mashed the potatoes. Preferred method of mashing is to put the potatoes through a potato ricer which keeps them light and airy. Alternatively a traditional masher may also be used though typically makes the potatoes more dense when mashed.
(While the potatoes cooking...) Combine the scallions and milk in a small saucepan over medium-low heat for 5 minutes.
Pour the mixture, along with 4-6 tablespoons of the butter (to taste; more butter will melt on the top when served) into the potatoes and stir in to fully combine. Salt and pepper as needed.
When serving, add small pats of butter (from the remaining 2 tablespoons) to the top of each serving. Serve hot.

Nutrition