Ingredients:
1 1/2 lb peeled, cooked potatoes, still hot
1/2 cup milk
2 bunches green onions, green and white parts chopped
butter
salt
white pepper
Directions:
Mash the potatoes, salt, pepper and milk together until fairly uniform in texture. Stir in the green onion. Arrange in a tall pile on a plate then make a well in the middle and top with a pat of butter. Eat from the outside in, dipping bites into the well of butter.
1 1/2 lb peeled, cooked potatoes, still hot
1/2 cup milk
2 bunches green onions, green and white parts chopped
butter
salt
white pepper
Directions:
Mash the potatoes, salt, pepper and milk together until fairly uniform in texture. Stir in the green onion. Arrange in a tall pile on a plate then make a well in the middle and top with a pat of butter. Eat from the outside in, dipping bites into the well of butter.
LOVE....! Trying using your champ, with some white cheddar or Dubliner cheese mixed in and then used as a topping on your Shepherd's Pie...! Oh Yeah...St. Patty's Day's coming up and it's on my menu!
ReplyDeletei'm recently discovering all these additions for mashed potatos! wow, something so simple and comforting can be made [sorta] good for you with the addition of veggies. thanks for the idea, and Irish food lesson
ReplyDeleteLovely!
ReplyDeleteI make my potatos this way and they are delicious
ReplyDeletei LOVE champ....can you get any better than this ?
ReplyDeleteThanks Rachel!
I never knew this was called champ...
ReplyDeleteSurprising since I'm of Irish Descent, and I've had mashed potatoes made exactly this way forever. Now I know what to call them!
Ooh, those look yummy. I didn't realize there was a name for them! Thanks for enlightening us!
ReplyDeleteThose Irish! They can think of a thousand ways to use potatoes. It is great to have an excuse in our carb-averse world to eat champ.... after all, I am celebrating my heritage!
ReplyDeleteOne word: Yes! That looks divine.
ReplyDeleteRachel- Lovely, classic version of champ. I added it to my colcannon post. Thanks!
ReplyDelete