A-Z Index
- Acid Reflux (Gastroesophageal Reflux Disease / Heartburn)
- Adult Acne
- Allergies
- Alzheimer's Disease
- Anaemia (Iron-Deficiency)
- Anorexia Nervosa
- Anxiety Disorders
- Arthritis
- Asthma
- Back Pain
- Bipolar Disorder
- Breast Cancer
- Bunions
Potato Irish Champ
This champ recipe is a traditional Irish take on the potato mash.
Directions
Place potatoes in a small stockpot. Add cold water to cover potatoes by 1 inch. Bring water to a boil over high heat. Reduce heat to medium and simmer 20 minutes, or until potatoes are fork-tender.
While the potatoes are cooking, combine the milk, scallions, salt and pepper in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside.
When potatoes are done, drain them, but do not rinse them. Return potatoes to the stockpot and mash with a potato masher. With a wooden spoon, stir in the milk mixture until well combined.
To serve, divide the champ between four dinner plates, making each portion into a tall mound. Using the back of a teaspoon, make a small well at the top of each mound. Carefully pour 1 tablespoon (15 ml) melted butter into the well on each portion.
While the potatoes are cooking, combine the milk, scallions, salt and pepper in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside.
When potatoes are done, drain them, but do not rinse them. Return potatoes to the stockpot and mash with a potato masher. With a wooden spoon, stir in the milk mixture until well combined.
To serve, divide the champ between four dinner plates, making each portion into a tall mound. Using the back of a teaspoon, make a small well at the top of each mound. Carefully pour 1 tablespoon (15 ml) melted butter into the well on each portion.
Ingredients
5 large potatoes (about 3 lbs or 1.5 kg), peeled, halved lengthwise and cut into 1-inch chunks
1 cup plus 2 tablespoons (280 ml) 2% milk
1 bunch scallions (6-8 scallions), washed, trimmed and thinly sliced
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 tablespoons (60 ml) butter, melted
1 cup plus 2 tablespoons (280 ml) 2% milk
1 bunch scallions (6-8 scallions), washed, trimmed and thinly sliced
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 tablespoons (60 ml) butter, melted
Nutritional Information
Per serving
412 calories
36 mg cholesterol
289 mg sodium
8 g protein
13 g fat
67 g carbohydrates
412 calories
36 mg cholesterol
289 mg sodium
8 g protein
13 g fat
67 g carbohydrates
Have your say
-
Cream of Mushroom Soup
This is a superb, creamy mushroom soup that can start off a festive dinner party or holiday celebration.
-
Vegetable Couscous with Wild Blueberries
This quick vegetable couscous with wild blueberries recipe makes a healthy and delicious side dish or light main meal.
-
Apricot and Rum Brioche Pudding
This glamorous version of bread and butter pudding is based on brioche and custard spiked with rum or brandy for a seductive flavour. Sultanas, dried apricots and apricot preserve provide lots of sweetness, so no sugar is needed.
