Champ (Irish Mashed Potatoes with Scallions) 🥔

Méthode

1. 1

   Boil the potatoes in well-salted water until a knife slides in and the flesh flakes — floury types should almost fall apart. Drain and dry them back in the hot pot for 30 seconds; wet mash never fluffs.

2. 2

   Warm the milk with half the butter but do not boil it. Rice the potatoes into the pot or mash them coarse — Irish champ keeps texture, so no blender.

3. 3

   Beat in the hot milk a splash at a time with a wooden spoon until the mash turns pale, glossy and soft-serve-creamy. Season with salt and white pepper.

4. 4

   Fold through the scallions at the end off the heat, so they stay sharp and green instead of going slimy.

5. 5

   Tip into a warm pan, make a crater in the middle, drop in the remaining butter and let it pool. Serve straight from the pan with rashers or stew alongside.