Ingredients
Equipment
Method
Step-by-Step Instructions
- Peel and chop 2 pounds of Yukon Gold potatoes into chunks, then place in a large pot.
- Cover the potatoes with cold water and add a pinch of salt. Boil, then simmer for 15-20 minutes until tender.
- Drain the potatoes in a colander and return to the pot over low heat to evaporate any moisture.
- Mash the potatoes until smooth and fluffy. Avoid over-mashing to prevent a gluey texture.
- Heat 1 cup of whole milk or cream in a saucepan until warm, then gradually combine with mashed potatoes.
- Stir in 4 tablespoons of softened unsalted butter until melted and well incorporated.
- Add finely chopped scallions, salt, and pepper, mixing well to distribute evenly.
- Transfer the Irish Champ to a warm serving bowl and serve immediately, optionally topping with a pat of butter.
Nutrition
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat gently, adding a splash of milk if necessary.