Light Irish Champ (Light Mashed Potatoes and Scallions)|
Based loosely on our recipe for Irish Champ (Mashed Potatoes with Butter, Cream, and Scallions), which are Irish-style potatoes mashed with generous amounts of butter and cream and topped with scallions, these potatoes are flavorful and made more healthy by the substitution of fat-free milk and chicken broth for the butter and cream. For a vegetarian dish you can substitute a hearty vegetable broth for the chicken broth, and to make it vegan you can also use your favorite non-dairy milk substitute, like soy, almond, or rice milk. You can make these potatoes in advance quite easily. I mash the potatoes in the pot and add the scallion mixture and mix until smooth. You can keep them over low heat or in a cool oven, or let them sit at room temperature and reheat at a higher heat or bake in a warmer oven for 10-15 minutes.
3/4 cup chicken stock or broth
1/3 cup fat free milk
2 large bunches washed and sliced scallions
4 pounds peeled and cubed russet potatoes
Freshly ground pepper
Heat a small heavy saucepan over medium heat. Add the chicken stock, milk, and scallions and bring to a simmer, stirring constantly. Simmer for two minutes, then 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 warm scallion mixture. Mix until well-blended, and season to taste with salt and pepper, making sure to taste first as some broths can make the potatoes saltier than expected. Place the potatoes in a serving bowl, and serve hot.
Makes 8 servings.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes