Champ, if you have never had it is a style of Irish mashed potatoes, and these mashed potatoes aren’t for St. Patrick’s day only. These are basic mashed potatoes but we are adding sliced green onions to this dish for an amazing punch of flavor.
I know for St. Patrick’s day, we all love serving up our corned beef and cabbage. Sometimes we wonder what to serve with it. A lot of us serve up cabbage and potatoes, here is a new way to make those mashed potatoes. You might even wonder what type of potato makes the best mashed potato.
The better potato to use is a Russet, these can also be known as an Idaho baker. These potatoes produce light and fluffy mashed potatoes because of their moisture and their high starch content. You can use red potatoes or even the yellow ones, they will also make good mashed potatoes, but for the fluffiest mashed potatoes so with the Russets if you have a choice.
This recipe also requires cream, butter, salt, pepper, and green onions also known as scallions. I don’t like to substitute margarine when making mashed potatoes. The only advantage margarine seems to have over butter is price. If you catch butter when it is on sale, you can do well. I also recommend using heavy cream for this recipe. The flavor is rich, but it will also help those mashed potatoes reheat should you need to do that. I personally think these mashed potatoes would make some killer potato pancakes.
Champ - Irish Mashed Potates
Irish mashed potatoes are regular mashed potatoes that are transformed with just 1 ingredient.
- 2 pounds peeled and diced Russet potatoes
- 4 tablespoons heavy cream
- 3 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup sliced green onions
- 2 tablespoons butter for serving
Place potatoes into a medium sized pot. Add enough water to cover the potatoes. Place the pot on the stove, turn the burner on high, once the potatoes boil turn down the temperature to medium. Cook the potatoes for 15 to 20 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and return to the pot.
Add heavy cream, butter, salt, and pepper. You can either mash the potatoes manually with a potato masher, or you can use an electric mixer. Do not blend the potatoes past once they have become smooth. Over blending may make for gummy mashed potatoes. Add green onions, and stir them in with a spoon.
Place potatoes into a serving dish, make a well in the mashed potatoes. Add the butter to the well in the mashed potatoes. Serve once the butter has melted.Print Recipe