Recipe by Bec
Champ is an old-fashioned Irish dish of scallions and mashed potatoes. Note that the mashed potatoes should not be made a day ahead; however, they can be kept warm in a hot-water bath for an hour. From Vegetarian Times, November 1996. Serves 8
- 3 lbs russet potatoes, peeled and quartered
- 3 garlic cloves, peeled, ends trimmed
- 1 1⁄2 teaspoons salt, divided
- 1⁄4 cup extra virgin olive oil
- 3 bunches scallions, cleaned, trimmed and chopped into 1/2-inch pieces
Directions See How It's Made
- Place potatoes, garlic cloves and 1 teaspoon salt in covered saucepan with water just to cover. Bring to a boil. Reduce heat; cook until potatoes are fork tender, about 20 minutes. Drain into colander, reserving cooking water.
- While potatoes are cooking, cook scallions in small covered saucepan in boiling water with remaining 1/2 teaspoon salt until tender, about 5 minutes. Drain; shock in ice water to stop cooking. Drain.
- In mixer bowl, mash potatoes with potato masher, using fork tines to mash garlic if necessary. Beat with electric mixer, adding oil and reserved potato cooking water as needed for creamy consistency. Add salt and white pepper. Stir in scallions.
- Cover bowl. Set in skillet with 2 inches simmer water to hold for serving, up to 1 hour. Serve with butter or a small pitcher of extra-virgin olive oil if desired.