• 4servings
  • 40minutes

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Nutrition Info . . .

MineralsNatrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 to 8 unpeeled 'old' potatoes, eg. Russet or Yukon Gold

  2. 1 bunch green onions (use the bulb and green stem)

  3. 350ml milk

  4. 55 to 110g butter

  5. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Green onion champ 1) Scrub the potatoes and boil them in their skins. Chop the green onions finely. Cover with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse.

  2. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and green onions. Beat in the butter. Season, to taste, with salt and freshly ground pepper.

  3. Serve in one large or six individual bowls with a knob of butter melting in the centre. Champ may be put aside and reheated later in a moderate oven, 180C. Cover with tin foil while it reheats so that it doesn't get a skin.

  4. Green onion champ is one of the best-loved Irish potato recipes. A bowl of mash flecked with green onions and a blob of butter melting in the centre is 'comfort' food at its very best.

  5. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and, therefore, we cannot make any representation as to the results.


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