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Champ

March 16, 2011

Potatoes will always be at an Irish table, but this one will go to anybody’s table.  There are many things to add to potatoes and I love them all, but green onions are the first choice for this house. Double the recipe and be ready for breakfast by just warming the potatoes and top with a fried egg.

 

Champ

Ingredients

  • 2 1/2 – 3 lbs. Baking Potatoes (Russet or Yukon Gold) (washed and peeled) *
  • 1 C. Green Onions (chopped)
  • 1 C. (approx.) boiling milk
  • Salt and Pepper
  •  4 T. Butter (approx.)

* (sometimes I do not peel the potatoes as shown here)

  Preparation

  1. Put the potatoes in a saucepan of cold water with a pinch of salt and bring to a boil
  2. When the potatoes are about half-cooked strain off two-thirds of the water, replace the lid and keep on a gentle heat allowing the potatoes to steam until they are full cooked.
  3. Chop the green onions
  4. When he potatoes are cooked, put on the milk and bring to a boil
  5. Pull the skin off the potatoes, mash quickly and beat in enough boiling milk to make a fluffy puree
  6. Stir in the chopped green onions and taste for seasoning and add salt and pepper as desired
  7. Plate in a hot dish and top with butter

  (Recipe  from “Irish Traditional Cooking” by Darina Allen

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