Irish ‘Champ’ Potatoes

Irish champ is similar to colcannon but is made by blending green onions or scallions with mashed potatoes. It’s great on its own, served steaming hot and a perfect side dish whenever mashed potatoes are called for. Making a stock out of the potato peelings really elevates the earthy potato flavour and is well worth the extra effort.

SIDE AND SNACKS 25 MINS VEGAN HEALTHIER LIVES EUROPE

This recipe is created by:

Ingredients

Potatoes (Russets or Reds) – 300g per person (unpeeled weight)

Scallions – ½ bunch (or allow for 2 scallions per person)

Milk – splash

Salt & black pepper (freshly ground)

Butter – small knob if you want to be a little more decadent!

Instructions

Wash the potatoes well and peel them.
Dice the peeled potatoes (1”), place in a pan and just cover with water.
Take the peelings and place in another pan and just cover with water.
Bring the pan of peelings to a boil, then turn down & simmer for 10 minutes on a very low heat – all you’re trying to do here is extract the potatoey flavour. If you over boil them, you’ll end up with a sloppy mess.
After 10 minutes drain the water covering the diced potatoes and then strain the hot peeling liquid over them.
Now top up the pan with the potatoes and peeling stock until the potatoes are only just covered.
Discard the peelings or add them to your garden for a healthy compost.
Bring the potatoes to a boil, turn down the heat so the water is just simmering & cook until the potatoes are just done.
While the potatoes are cooking slice the ½ bunch of scallions finely.
Drain off the water, place the pan back on the stove and just dry out the bottom of the pan so that any excess water is evaporated buy the heat.
Now add a splash of milk (and the butter if using), add salt and pepper to taste and mash the potatoes until creamy.
Spoon into serving vessel and top with crispy scallions for additional texture.