Irish Champ
INGREDIENTS
• 2 pounds potatoes, peeled and halved
• 1 cup milk
• 1 bunch green onions, thinly sliced
• 1/2 teaspoon salt, or to taste
• 1/4 cup butter
• 1 pinch freshly ground black pepper to
taste
DIRECTIONS
1. Place potatoes into large pot, and fill with
enough water to cover. Bring to a boil, and
cook until tender, about 20 minutes.
2. 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.)
3. Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
4. 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.
INSIGHT
March 2015