Irish Champ Recipe

Looking for a colcannon alternative for St. Patrick's Day? This Irish champ recipe is loaded with scallions, milk, and butter for the perfect side dish!

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Prep Time: 10

Cook Time: 10

Total Time: 40

Servings:

Calories: 267kcal

Equipment

Ingredients

2 pounds Yukon gold potatoes (peeled and halved)
6 scallions (trimmed and minced)
2 tablespoons butter (plus more for serving)
1 cup whole milk
Salt and pepper to taste

Instructions

Cook the potatoes:

Place the potatoes and 2 teaspoons of kosher salt in a large pot. Cover with water by 1 inch. Bring to a boil. Reduce the heat and simmer for 20 to 30 minutes or until fork-tender.
Drain the potatoes and transfer them to a bowl. Let stand for 5 minutes. Mash coarsely with a large fork or potato masher.

Scald the milk:

Meanwhile, heat the milk in a small saucepan over medium heat. As soon as the edges of the milk begin to bubble and a skin forms on the surface, turn off the heat and set aside.

Sauté the scallions:

Heat 2 tablespoons of butter in a skillet over medium-low heat. Add all but 1 tablespoon of minced scallions. Sauté for 5 minutes until softened but not browned. Add a pinch of salt.
Add the scalded milk. Cook over medium heat for 2 to 3 minutes. Turn the heat to low and allow the scallions to simmer in the milk while the potatoes finish cooking.

Finish the potatoes:

Add the mashed potatoes to the skillet and continue mashing into the milk and scallions until creamy and combined. Taste and add salt and pepper.

To serve:

Spoon the potatoes into a large bowl. Finish with a few pats of butter and the remaining minced scallions on top. Enjoy!

Nutrition

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