While visiting my grandfather’s hometown in County Down, our relative took us out to a fancy luncheon. When the waitress asked our choice of side for the meal a unanimous “Champ” could be heard.
Champ is quite simply the best mashed potatoes you will ever have, but I might be biased. They are also very spring-like with a fresh (and festive) pop of green onions.
I’ll serve it with pan-fried fish and a green salad for St. Patrick’s Day supper tonight.
Ingredients
- Organic Potatoes, 1kg, peeled* and halved or quartered
- Spring Onions (aka Green Onions), 1 bunch, finely chopped
- Butter, 2 Tblsp
- Milk (or almond milk), 50ml
- Salt & Pepper, to taste
Method
- Bring Potatoes to a boil in a large pot of cold water (with just enough water to barely cover the potatoes). Add a dash of salt to cooking water when they start to boil.
- Simmer on medium-low for 15 minutes or until tender.
- Drain potatoes very well and return to the pot for a minute to “dry-out.”
- Add butter and milk and mash until the consistency you like* (the more you mash, the smoother and fluffier they’ll be).
- Add the chopped spring onions and season with salt and pepper.
- Serve with a pat of butter on top, if you’re a butter-lover.
*Notes:
-peeling the potatoes is the traditional way, but if potatoes are organic and the skins clean up easy, I don’t bother peeling – It’s quicker, there’s lest food-waste, and I like the texture and pop of colour the skins add.
-I usually smash my potatoes rather than mash (my dad does not approve)!
-To preserve the green crunch of the onions, I sprinkle them on top, rather than stir them in.
-I use almond milk instead of dairy milk.
Island Hearth 