IRISH CHAMP (MASHED POTATOES)
One of the favorite Irish ways to serve potatoes. For a change try adding any of these:Leeks, nettles, peas, or brown crispy onions. Instead of the green onions I added frozen peas after mashing the potatoes with the hot milk and then kept the potatoes hot Looked and tasted great
Provided by Bergy
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop the green onions (white& green tops) and mix with the cold milk.
- bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.
- Peel and mash the cooked potatoesand while still hot mix with the boiled milk& green onions.
- Beat in some of the butter.
- Season with salt& pepper.
- Put a knob of butter on top& serve.
- You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).
MASHED POTATOES WITH GREEN ONIONS
This special version of mashed potatoes is called "champ" by the Irish- decadent is what I'd call these! These go great with Recipe #54616 and is originally from a 1995 Bon Appetit.
Provided by Leslie in Texas
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes in a large pot of boiling salted water until tender; drain and return to pot.
- Cook over low heat until any water from potatoes evaporates.
- Place a kitchen towel across the top of pot, cover pot with lid and remove from heat; let stand 10 minutes.
- Mash hot potatoes in pot; set aside.
- Butter large serving bowl.
- Bring milk to simmer in medium saucepan.
- Add chopped green onion and simmer 5 minutes.
- Add milk mixture and half of melted butter to mashed potatoes and mix well; season to taste with salt and pepper.
- Spoon potatoes into prepared serving bowl; using back of spoon, make a well in center of potatoes.
- Pour remaining butter into well and serve.
GREEN ONION SMASHED POTATOES (CHAMP)
"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.
Provided by Kittencalrecipezazz
Categories Potato
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Delicious!
Nutrition Facts : Calories 518.3, Fat 30.4, SaturatedFat 18.9, Cholesterol 95, Sodium 148.6, Carbohydrate 56.9, Fiber 7.7, Sugar 3.4, Protein 7.8
CHAMP
Champ is the name of a mashed potato dish served in Scotland and Ireland. The potatoes are often mixed with other vegetables such as leeks or even mashed beetroot when they acquire different regional names. Champ should be piled up steaming hot on individual plates and a crate made in the centre of each one, filled with melted butter. Each forkful is then dipped into this molten golden pool.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the chopped spring onions, green part as well as white, in the milk; drain, but reserve the milk.
- Season the mashed potatoes to taste, and then add the spring onions.
- Beat well together and add enough hot milk to make the dish creamy and smooth.
- Put onto 4 individual plates, make a well in the centre of each portion and pour a tablespoon (or more) of melted butter into each.
- The dry potato is dipped into the well of butter when eating.
Nutrition Facts : Calories 279.5, Fat 13.9, SaturatedFat 8.6, Cholesterol 39.3, Sodium 620.6, Carbohydrate 34.4, Fiber 3.5, Sugar 3.5, Protein 5.3
CHAMP
Provided by Darina Allen
Categories Milk/Cream Potato Side Vegetarian St. Patrick's Day Boil Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in the center.
- Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.
- Parsley Champ:
- Add 2 to 3 tablespoons of freshly chopped parsley to the milk, bring to a boil for 2 or 3 minutes only, to preserve the fresh taste and color. Beat into the mashed potatoes and serve hot.
- Chive Champ:
- Substitute freshly chopped chives for parsley.
- Dulse Champ:
- Soak a couple of fists of seaweed in cold water for an hour or more. Drain and stew in milk until tender, about 3 hours. Add a good knob of butter and some pepper and beat into the mashed potato. Taste and correct the seasoning. Serve hot.
- Pea Champ:
- This special champ could only be made for a few weeks when the fresh green peas were in season. Cook the peas in the boiling salted milk with a pinch of sugar until tender. Add to the mashed potatoes and pound together in the usual way.
IRISH CHAMP
Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.
Provided by Ita
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
- Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
- Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
- Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 46.8 g, Cholesterol 35.4 mg, Fat 13 g, Fiber 6.5 g, Protein 7.8 g, SaturatedFat 8.1 g, Sodium 420.1 mg, Sugar 5.9 g
CHAMP
Categories Dairy Onion Potato Side Quick & Easy Bon Appétit Ireland Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
- Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.
- Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)
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MASHED POTATOES WITH GREEN ONIONS AND BUTTER (CHAMP)
From bonappetit.com
3.8/5 (4)Servings 6
- Cook peeled potatoes in large pot of boiling salted water until tender. Drain. Return potatoes to pot. Cook over low heat until any water from potatoes evaporates. Place kitchen towel across top of pot. Cover pot with lid and remove from heat. Let stand 10 minutes. Mash hot potatoes in pot.
- Butter large serving bowl. Bring 1 cup milk to simmer in heavy medium saucepan. Add 1 cup chopped green onions and simmer 5 minutes. Add milk mixture and half of melted butter to mashed potatoes and mix well. Season mashed potatoes to taste with salt and pepper. Spoon mashed potatoes into prepared serving bowl. Using back of spoon, make well in center of mashed potatoes. Pour remaining melted butter into well and serve.
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