Champ (Irish Mashed Potatoes)

Instructions

1. 1

   Place the peeled, evenly cut Starchy Potatoes chunks in a large Pot and cover with cold water by at least 1 inch. Add a generous pinch of Salt. Bring to a boil over high heat, then reduce to a steady simmer.

2. 2

   Cook the potatoes until completely tender and easily pierced with a Knife or skewer with no resistance, about 18–22 minutes. Drain thoroughly in a Colander and return them to the hot Pot. Let them sit uncovered for 1–2 minutes over low heat to steam off any excess moisture — this is key to a fluffy, non-watery mash.

3. 3

   While the potatoes cook, combine the Milk and the white parts of the Scallions in a small Saucepan. Warm over medium-low heat until steaming and just beginning to simmer around the edges — do not boil. Remove from the heat and stir in the green Scallion tops. Let steep for 5 minutes so the Milk absorbs the scallion flavour.

4. 4

   Mash the drained potatoes with a Potato Masher or ricer until smooth and lump-free. Do not use a Food Processor or Hand Mixer, as this will make the potatoes gluey.

5. 5

   Add 4 tablespoons of the Butter to the hot mashed potatoes and stir until melted and incorporated. Gradually pour in the warm scallion Milk, stirring gently between additions, until the mash is creamy and smooth. You may not need every last drop — add it to your preferred consistency. Season with 1½ teaspoons Salt and ¼ teaspoon White Pepper, then taste and adjust.

6. 6

   Spoon the champ into warmed serving bowls. Make a well in the centre of each portion and place a pat of the remaining Butter inside. Serve immediately while the Butter melts into the mash.