关于此食谱

冠军土豆泥是一道深受喜爱的爱尔兰舒适菜肴，由奶油黄油土豆泥组成，慷慨地配以嫩小葱。它比日常土豆泥更丰富、更美味——小葱在牛奶中轻轻加热后折叠进去，为每一口都注入温和、甜美的洋葱风味。传统上在中央放一个融化黄油的油井，简单、温暖人心，完全令人无法抗拒。

步骤说明

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.