Champ (Irish Spring Onion Mash)
Inspired by techniques from NYT Cooking.
Floury potatoes boiled and steamed dry, then mashed with hot milk infused with spring onions, butter and seasoning, and served with a pool of butter in the centre.
Always check the labels of the products you use.
Method
- 1
Boil the potatoes. Cover the potatoes with cold water, bring to the boil and simmer for 15-20 min until completely tender. Drain well and return to the pan over low heat for 1 min to steam off excess moisture.
- 2
Infuse the milk. Meanwhile, warm the spring onions in the milk with the 50 g butter, salt and pepper over low heat for 3-4 min, until the butter melts and the onions soften.
- 3
Mash. Mash the potatoes until smooth, then beat in the hot spring onion milk.
- 4
Serve. Pile into a warm dish, make a well in the centre and drop in the remaining butter to melt into a pool.
Storage
Refrigerate up to 2 days. Reheat with a splash of milk until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large saucepan
- small saucepan
- colander
- potato masher or ricer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 358 kcal |
| Protein | 7.3 g |
| Carbohydrate | 49.1 g |
| of which sugars | 4.4 g |
| of which free sugars | 0 g |
| Fat | 15.9 g |
| of which saturates | 9.9 g |
| Fibre | 3.9 g |
| Salt | 1.18 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
