Irish Champ (or Mashed Potatoes with Scallions)

This might look like an ordinary bowl of mashed potatoes, but it is much more without much more effort. Irish Champ is the under-appreciated cousin to the more familiar tuber dish called Colcannon. Colcannon consists mainly of potatoes and cabbage (with the occasional addition of bacon or corned beef), whereas Irish Champ is simply potatoes and chopped green onions.

I boil the unpeeled potatoes whole to keep them from becoming waterlogged. I use half-and-half for creaminess, of course some butter, and a whole egg that lends a pleasant, rich taste without it becoming too heavy. I use an entire bunch of green onions, but don’t let that alarm you. The mild onion taste that flavors the potatoes is quite harmonious with other Irish fare on the plate.

Speaking of Irish fare… 

Guinness and Cheddar Cheese Spread

Guinness, Shallot, and Blue Cheese Pâté

Brown Soda Bread

Cloverleaf Rolls

Guinness and Cheddar Meatloaf

Whiskey Glazed Corned Beef

Cheddar Cheese Soup

Cabbage Gratin

Buttermilk Mashed Potatoes

Mashed Potatoes with Crème Fraîche and Chives

Parslied Potatoes

Potato and Cheese Purée with Horseradish Cream

Whipped Potatoes and Parsnips

Irish Champ

Prep: 15 minsCook: 40 minsTotal: 55 mins Servings: 6 Elevate mashed potatoes with an Irish twist!

Equipment

• Potato ricer

Ingredients 

• 2 pounds Russet potatoes (about 3 large), kept whole and scrubbed clean
• 6 tablespoons (3-ounces) unsalted butter, melted
• ¾ cup half-and-half, at room temperature
• 1 extra-large egg, at room temperature
• 1 bunch scallions, roots and tips trimmed, finely chopped
• kosher salt to taste

Instructions 

1. Place the potatoes in a large pot and cover with cold water. Bring the water to a boil, reduce the heat to a simmer, and cook until the potatoes are easily pierced with the tip of a paring knife, about 40-45 minutes. Remove the potatoes from the water and set aside.
2. When potatoes are cool enough to handle (they should still be warm), peel them and push them through a ricer set over a large bowl. In a separate small bowl, whisk together the half-and-half and egg until combined. Add the melted butter and half-and-half mixture and whip vigorously with a wooden spoon until combined. Fold in the scallions and serve immediately with pats of butter. Enjoy!

Notes

Boiling the potatoes unpeeled helps retain nutrients and deepens the flavor. You can peel the potatoes, cut them into 1 1/2 inch chunks, and boil for 20-25 minutes or when they are easily pierced with the tip of a paring knife before proceeding with the recipe.

Nutrition

Calories: 271kcal, Carbohydrates: 29g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 68mg, Sodium: 38mg, Potassium: 689mg, Fiber: 2g, Sugar: 2g, Vitamin A: 518IU, Vitamin C: 9mg, Calcium: 61mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.