Recipe by Sackville
In Ireland, this dish is known as Champ. It has many variations -- you might try it with cabbage, soft garlic, leeks, parsley, chives, peas or even dulse -- but it is always served with melted butter. The best fun is dipping your potatoes into the melted butter.
Top Review by I'mPat
I love caramelized onion in my mash potatoes but really enjoyed the addition of the spring onion especially cooked in the milk and then using the warm milk in the mash. I scaled back as a half recipe and there was plenty for 3 of us and we all enjoyed very much. Thank you Sackville, made for Name that Ingredient tag game.
- 2 large onions, finely sliced
- 100 g butter
- 1 tablespoon vegetable oil
- 8 large potatoes (Irish or King Edward are best)
- salt & freshly ground black pepper
- 100 g spring onions
- 225 ml milk
Directions See How It's Made
- Heat 1/2 the butter and one tablespoon of the cooking oil in a frying pan over a high heat.
- When the butter starts to bubble, add in the onions and cook, stirring constantly, for five minutes or until the onions start to wilt.
- Turn the heat down very low and continue to cook, stirring occasionally, until the onions are evenly browned and wilted, but not crisp.
- In Ireland, potatoes are always boiled in their skins, drained and then left in the hot pan for the skins to dry and crack before they are peeled and mashed.
- If you like, though, you can also peel the potatoes beforehand, wash the starch off, then boil in salted water until tender.
- Drain and mash.
- Meanwhile, trim and slice the spring onions, including all the dark green bits.
- Place in a pan with the milk and simmer until tender.
- Tip the milk and onion and 25g of butter into the mash and beat with a wooden spoon until light and fluffy.
- Season with salt and pepper.
- Melt the remaining butter.
- Serve the mash in a mound on each plate, making a well in the centre of each mound to fill with the remaining melted butter.
- Top with the onions.
- Serve immediately and encourage your diners to dip their spoonfuls of mashed potato into the pools of butter.