Champ or Irish Potatoes with Scallions

Ireland is synonymous with Potatoes being both its downfall, the Potato Famine and one of its claims to fame. And the Irish sure do love Potatoes, so much so that an entire section of my cookbook is devoted to Potatoes! Many people are familiar with the well know Colcannon, which is Potatoes cooked with Cabbage or Kale but fewer know this delicious dish called “Champ.” Champ is Tasty with a capital “T!” And so easy to make, it’s the perfect side dish for any Meat and Potato meal. After boiling the Potatoes, it goes together in mere minutes. I served Champ with savory Pork Chops and Honeyed Baby Carrots. Sparky not only had seconds but managed a third helping as well!

That brings me to the type of Potato best suited for making Champ. A “dry” or “Floury” Potato is best. Think a “Russet” type baking Potato. A Potato that is low moisture and falls apart easily after cooking. Save those Yukon Gold Potatoes for another day.

Ready? This is what we’ll need.

Just 5 ingredients!

Champ or Irish Potatoes with Scallions

Light, floury Potatoes, put through a Ricer then combined with a bunch of mild Scallions that have simmered in Milk. Gently folded together and served with a nice pat of Butter in the center. The idea is to eat this dish from the outside in, dipping each fork full of Champ in the melted Butter! Such simple, savory delicious delight!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4 servings

Ingredients

  

1x2x3x

• 2 +4oz lbs Russet Potatoes do not peel!
• 1 Cup Scallions chopped
• 1 Cup Whole Milk
• Butter for serving
• Salt for serving
• Black Pepper for serving

Instructions

 

• Boil Potatoes in their jackets until they pierce easily with a fork.
  
• Drain the Potatoes then cover with a clean towel to absorb any extra liquid.
  
• When just cool enough to handle, peel them with a knife and fork. Skins slide right off!
  
• Add Milk and Scallions to a small saucepan and simmer for a couple of minutes. You want the Scallions to soften but not get mushy.
  
• Rice the cooked Potatoes into a clean bowl. They'll be light and fluffy!
  
• Gently fold the Milk and Scallions into the riced Potatoes. The goal is to still have "riced" Potatoes with texture, not mashed Potatoes.
  
• Season to taste with Salt and Pepper. Serve immediately while piping hot.
  
• Place a serving of Potatoes on your plate and put a nice pat of Butter in the middle. The Butter will melt. Dip each fork full of Potatoes into the Butter and be amazed at the deliciousness of this simple but scrumptious Champ!
  
• I hope you are all enjoying Irish Recipe Week as much as I am sharing it with you!
• Wishing you all the Luck of the Irish. Journey on!
• Hugs and much love from me, Karen, TJG
• PLEASE visit my website and leave ma a comment. www.thejourneygirl.com

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