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!
Servings: 4 servings
Ingredients
- 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