Idaho® Potato Irish Champ
Traditionally considered "peasant fare", champ has been spotted on the menu at some of London's finer restaurants. Creamy mashed potatoes laced with scallions are served in a peak; a small dip is made at the top and filled with melted butter-perfect for dipping each forkful of potato
- 5 large Idaho potatoes (about 3 pounds), peeled, halved lengthwise and cut into 1-inch chunks
- 1 cup plus 2 tablespoons 2% milk
- 1 bunch scallions (6-8 scallions), washed, trimmed and thinly sliced
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 4 tablespoons butter, melted
- Place potatoes in a small stockpot. Add cold water to cover potatoes by 1 inch. Bring water to a boil over high heat. Reduce heat to medium and simmer 20 minutes, or until potatoes are fork-tender.
- While the potatoes are cooking, combine the milk, scallions, salt and pepper in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside.
- When potatoes are done, drain them, but do not rinse them. Return potatoes to the stockpot and mash with a potato masher. With a wooden spoon, stir in the milk mixture until well combined.
- To serve, divide the champ between four dinner plates, making each portion into a tall mound. Using the back of a teaspoon, make a small well at the top of each mound. Carefully pour 1 tablespoon melted butter into the well on each portion.
ACTIVE TIME: 20 minutes TOTAL TIME: 40 minutes