Description

Irish champ is buttery mashed potatoes loaded with green onions. This simple side dish is delicious served with a variety of entrees.

Ingredients

Units Scale

2 pounds yukon gold potatoes, peeled and cut into 1 inch chunks
1 1/2 to 2 teaspoons kosher salt, divided
2 bunches green onions
3 to 4 garlic cloves, minced
3/4 cup whole milk
3 tablespoons unsalted butter, divided (plus 1 extra pat for topping)
1/2 teaspoon black pepper

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Instructions

Prepare: Along with peeling, and chopping the potatoes, prepare the other ingredients. Slice all of the green onions, the entire length of the onion. Divide the white, and light green parts of the onion from the dark green parts. Mince the garlic, set everything aside.
Boil the potatoes: Place the peeled and chopped potatoes in a medium sized pot with a tight fitting lid. Add 1 teaspoon of the kosher salt to the pot. Add cold water, just until the potatoes are covered. Cover the pot with the lid and turn the heat on high. Bring the water to a boil, reduce to a simmer. Simmer the potatoes for 6 to 8 minutes, or until the potatoes are fork tender. Drain the potatoes in the sink using a colander. Once the potatoes are well drained, transfer them back into the pot.
Sauté the green onions & warm the milk: While the potatoes are boiling, heat a small sauce pot over medium heat. Melt 1 tablespoon of the butter. Then add the white parts, and light green parts of the onions. Sauté, stirring frequently, until the onions are soft and tender, about 2 minutes. Then add the garlic, sauté for 1 minute. Add the milk to the pot, turn the heat up to high, and allow the milk to heat up, just until it’s warm – don’t allow it to boil. Remove from the heat.
Mash the potatoes: To mash the potatoes use a potato masher, I like to use an electric hand mixer for a smoother consistency. Add about half of the milk, along with 1/2 teaspoon of kosher salt, the pepper, the 2 tablespoons of butter. Add the remaining milk, along with the sautéed green onions. Stir, with a spatula to combine. Taste and adjust the seasoning as needed, adding the remaining 1/2 teaspoon of salt, if needed.
Finish: Gently fold in half of the dark green parts of the green onions.
Serve: To serve, add an extra pat of butter on top and sprinkle with the remaining dark green onions. Enjoy immediately. Serve the potatoes as a side dish to any meal, or protein you enjoy. (See post for suggestions on entrée dishes to serve the Irish champ with).

Notes

To store leftover the potatoes: Allow the potatoes to cool completely, then transfer them to an airtight container. Keep them in the fridge for up to 1 week.

To re-heat: Gently re-heat the potatoes in the microwave, adding a little milk to moisten them back up again. You can always add a little more butter on top too, if you want.