Potatoes - how do I love thee? Let me count the ways...corny, I know - but true!!!! Today I have brought you my take on Irish Champ Potatoes.
As per usual I will put in a bit of a disclaimer - this recipe may not be "traditional", I just go with what I think (and hopefully you guys!) tastes good.
What is Irish Champ?
Basically, it is creamy mashed potatoes with the addition of green onions/scallions/shallots (or whatever you call them where you come from!) and LASHINGS of butter, with garlic added to the butter for good measure.
Not to be confused with Colcannon - another Irish mashed potato recipe that folds through cooked cabbage. Sooooo good as well. I should have married an Irishman, I would fit right in!
Another mashed potato recipe brought to you by your friendly neighbourhood potato addict...if this sounds like you too, then check out all my potato-should-be-a-food-group recipes below!
Spinach Mashed Potatoes - fluffy & creamy Spinach Mashed Potatoes loaded with green spinach, herbs & feta. No need for greens with this side dish, it's all in one.
Mustard Mashed Potatoes - rich, creamy, fluffy mash swirled with a ribbon of decadent garlic & mustard butter.
Warm Mustard Potato Salad - my no mayo potato salad using new potatoes, leeks and bacon.
Mashed Potato Cakes - little cakes of mashed potato, wrapped in bacon and oven baked.
Extra Crispy Potatoes - use my secret ingredient to get roast potatoes that are crispy, super crunchy and glass-like on the outside but fluffy in the middle. The ultimate in roast potatoes!
Parmentier Potatoes - golden little nuggets of cubed potato, oven baked until they are crispy then sprinkled with a rosemary and lemon salt.
Irish Champ Potatoes
- 900 g potatoes (peeled & evenly chopped - I used sebago)
- ¼ cup milk (warmed)
- 6 shallots / scallions (finely sliced)
- 50 g salted butter (melted - divided)
- 1 fresh garlic clove (crushed/minced)
- ¼ teaspoon fine salt (to taste)
- Boil, steam or microwave potatoes until tender, then mash until smooth.
- Add about 1 tablespoon of melted butter to mashed potatoes, then add milk gradually a little at a time, mixing, until you reach your desired texture.
- Then add sliced shallots / scallions (reserving a few slices for garnish if you like) and mix lightly to incorporate.
- At this stage, taste to check for seasoning, adding salt as required.
- Add crushed garlic clove to the remaining melted butter and stir.
- Spoon potato mixture onto serving dish / bowl and make an indent in the center using the back of a spoon. See photo in my post above.
- Pour garlic butter into the center of the mound of mashed potatoes, sprinkle with reserved shallots / scallions if using.
- Serve immediately.