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Traditional Irish Champ (Creamy Mashed Potatoes with Spring Onions and Melting Butter Well)
Ulster's quintessential Irish comfort classic: fluffy mashed potatoes whipped with spring scallions simmered in warm whole milk, served as a mound with a deep central well overflowing with melting farm butter.
Prep
10 min
Cook
20 min
Total
30 min
Ingredients
servings
4
- Floury russet or Yukon gold potatoes, peeled and cut into chunks800 g
- Fresh spring scallions finely sliced100 g
- Whole milk180 ml
- Farmhouse salted butter (divided for mash and well)80 g
- Fine sea salt5 g
- Freshly cracked black pepper1 tsp
Preparation Steps
1
Boil potatoes in salted water for 15-20 minutes until fork-tender. Drain thoroughly and return to warm pot for 1 minute to steam dry.
2
In a small saucepan, simmer sliced spring scallions in the milk with 40 g butter for 3-4 minutes to soften and perfume the milk.
3
Mash potatoes smoothly. Pour in warm scallion milk and beat vigorously with a wooden spoon into a cloud-like mash. Mound into warm bowls, make a deep well in the center, and drop in a generous knob of remaining butter to melt into a pool.
Cooking Journal
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Nutrition Facts
per servingCalories
320
Protein
5.4g
Carbohydrates
38g
Fat
16.5g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
