Prep 25 mins
Cook 0 mins
"Champ" is an Irish mashed potato dish that is most usually served heaped on a plate with a 1-2 tablespoons of butter melting in the middle, the mashed potatoes are eaten from the outside to the inside dipping each bite into the butter. Do not whip these potatoes until smooth, leave chunky. The recipe can be doubled to 4 pounds of potatoes. This is wonderful a beef roast or turkey dinner and can be prepared up to a day in advance and refrigerated, just rewarm and serve.
- 2 lbs russet potatoes, peeled and cut into about 1-inch pieces
- 1⁄2 cup whipping cream
- 1⁄4 cup butter
- 1 bunch green onion, sliced (about 1-1/2 cups)
- salt and pepper
- cold butter, cut into pieces
- Cook the potatoes in a pot of boiling water until very tender (about 15 minutes).
- While the potatoes are cooking: in a small saucepan bring the cream and butter to a simmer over medium heat, stirring often.
- Add in the green onions.
- Remove from heat; cover with lid and let steep (off of the heat) while the potatoes are cooking.
- Drain the potatoes thoroughly, then return to the same pot and mash with a potato masher (do not beat, leave the potatoes with some small chunks).
- Add in the cream/onion mixture; mix with a wooden spoon to combine.
- Season with salt and pepper to taste.
- Spoon smashed potatoes onto each plate in a pile and make a indentation.
- Put 1-2 tablespoons hard butter in the indentation.
This was an easy recipe to fix. You just can't go wrong with onion and mashed potatoes. The only thing I did different was I forgot to add the onion to the cream and let steep. I just stirred the onions in at the very end. This will be add to the rotation. Thanks for such a great and easy recipe. Made for: In Memory of John and Support for Kittencal Cookathon December 2008.
Very tasty. My family didn't like the butter pats 'on' the potatoes, so I had to beat it in. Very nice.