Are you ready for another super easy, super delicious St. Patrick's Day side dish? Well, here it is in all its simplistic, comfort food glory...Champ! An Irish dish comprised of mashed potatoes, spring onions, butter, and milk, it is a “champ” among simple, homey dishes. Traditionally, it is served in a mound with a well in the center for melted butter; this enhanced version of mashed potatoes will have you discarding your former method in favor of this one. It is every bit as easy as plain old mashers, but ever so much more creamy and flavorful.
Good quality ingredients are the real secret to making this traditional St. Patrick's Day dish. I used Melissa's Baby Dutch Yellow Potatoes and fresh, organic scallions. A recipe is really unnecessary to make these, but for those of you prefer to have things written down, here it is:
2 pounds Melissa’s Baby Dutch Yellow Potatoes,
peeled and halved
1/3 cup half ‘n half
6 tablespoons butter, divided
1 cup sliced fresh scallions, both white and green parts
Salt and freshly ground black pepper, to taste
Fill a large saucepan with water and bring to a boil. Add potatoes and cook until fork tender, 12-15 minutes. Drain potatoes and return to the pan. Set pan on the hot burner to allow excess water to evaporate. Mash potatoes; set aside.
In a medium saucepan, bring half ‘n half to a simmer, stir in 4 tablespoons of the butter and stir until melted. Add scallions and cook until tender, 2-3 minutes. Pour the hot milk/scallion mixture over potatoes and whip together until blended.
Spoon potatoes into a warmed bowl. Make a well on top and place the two remaining tablespoons of butter. Serve.
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