Champ

  • 55 mins total
  • 10 mins prep
  • 45 mins cook
  • serves 4 people
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If I were to be asked which is my favorite vegetable, hands down without a second hesitation I will tell you: potatoes.  I just love them and they are the most versatile of vegetables.

In celebration of St Patrick’s day, of course, we made the traditional Corned Beef and this year I added a new potatoes recipe to go along. Champ. We could not stop eating it.  Soft steamed potatoes with lots of butter and scallions. Melting in your mouth with each bite. Pure delight. Added to my collection of potatoes recipes.  Excellent with any meats and poultry.

This recipe is by Coleman Andrews “The Country Cooking of Ireland”.   Lots of great home cooking recipes.

Giangi's Kitchen Signature

 

Nutrition Facts
Champ
Amount Per Serving
Calories 386 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g100%
Cholesterol 69mg23%
Sodium 261mg11%
Potassium 1060mg30%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 4g4%
Protein 8g16%
Vitamin A 900IU18%
Vitamin C 27mg33%
Calcium 171mg17%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.
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Champ

  • 55 mins total
  • 10 mins prep
  • 45 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 2 pounds of floury potatoes, all the same size
  • 1 1 /3 cup whole milk
  • 2 small bunches scallions trimmed and minced
  • 1/2 cup butter softened at room temperature
  • salt
  • pepper

Instructions

  1. Put the potatoes into a large pot and add water to come halfway up the potatoes. Cover the pot and bring it to a boil over high heat. When the water begins to boil, carefully drain off about half of it. Return the pot to the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 30 to 40 minutes. Inset a knife to test if done. Turn off the heat and let them sit for 5 more minutes.

  2. Meanwhile, bring the milk to a simmer in a small saucepan, then add the scallions and simmer for 10 to 15 minutes or until soft. Strain the milk, reserving the scallions and the milk separately.

  3. Drain and carefully peel the potatoes and return them to the pot and mash them well. Stir in the scallions and butter, then drizzle in the milk, continuing to mash until they are fluffy. Season with salt and pepper.

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