Irish Champ (Mashed Potatoes with Butter, Cream, and Scallions)|
These traditional Irish potatoes are simply uber-rich mashed potatoes studded with sliced scallions and then topped with thick pats of butter. Not exactly health food, but they are simple to make and truly delicious. The bright green scallions on a sea of cream potatoes makes a lovely addition to any St. Patrick's menu, and are a cheerful, welcoming side dish on any spring menu. We served these last year for Easter and they made for a terrific accompaniment to the glazed ham we served. These are so rich that they can be made up to 3 hours ahead, and reheated while other items are in the oven. Cover the hot potatoes, let them sit at room temperature, and then reheat in a microwave or in an oven at 250-350 degrees for 20-30 minutes. Just make sure to stir them frequently so they heat evenly and to keep the butter and cream evenly mixed with the potatoes. For the true "Irish" experience, make sure to use an Irish butter like Kerrygold Pure Irish Butter, which will impart a richer flavor and golden color to your potatoes, even if you just use this special butter for dotting the finished dish. For a healthier version, see our recipe for Light Irish Champ (Light Mashed Potatoes and Scallions).
1 cup heavy whipping cream
1/2 cup butter
1 teaspoon salt (or to taste)
2 large bunches washed and sliced scallions
4 pounds peeled and cubed russet potatoes
Additional butter for serving
Heat a small heavy saucepan over medium heat. Add the cream, butter, and salt and cook until the butter melts and the mixture is smooth, stirring frequently. Add the scallions and bring to a simmer, stirring constantly. Remove from the heat and let sit while preparing the potatoes. Boil the potatoes in a large pot of salted water for 15 minutes, or until soft. Drain the potatoes and return to the pot or a large bowl. Mash or rice the potatoes and then add the scallion mixture. Mix until well-blended, place in a serving bowl, and serve hot with additional butter.
Makes 8 servings.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes