Potatoes are the food of champions. They are nutritious and good enough to be eaten on its own. It is, however, the staple side dish and source of carbs of many a nation around the globe.
The English usually serve them boiled, roast or chipped. For the Irish though, mash is a big favourite, steeped in tradition and is the traditional accompaniment to their stews.
Irish champ is simply mashed potatoes with spring onions thrown in. I chose thick spring onions with a leeky flavour and sauteed them first in butter before combining with the rest of the ingredients. This simple addition has a lot of impact on the taste of the mash and gives it a fresh taste and extra savoury flavour. A simple stew with champ is a perfect comfort meal.
1 kg. of unpeeled potatoes
1/4 c. butter
1/2 c. chopped spring onions
1 c. milk
1 tsp. of salt (or to taste)
1/4 tsp. ground black pepper
Boil the potatoes until soft. Peel while hot. The best way to do this is to hold the hot potato with a kitchen towel and pick on the potato skin with the tip of a paring knife. Hold the loosened skin and pull off.
Mash the potatoes. I used a potato ricer to do this.
Heat up a sauté pan and add in the butter. On low heat, saute the spring onions until softened. Add in the milk and bring to a boil. Add in the mashed potatoes, salt and pepper and stir. It is ready when it is piping hot.
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