Champ

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Author: Giangi Townsend

A mashed potatoes with chopped spring onions that were infused in milk.

Ingredients

2 pounds potatoes, all the same size leave the skin on
1⅓ cup whole milk
2 scallions, trimmed and minced
½ cup butter, softened at room temperature
salt
pepper

US - Metric

Instructions

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.
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.
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.

Notes

An Irish cook from my trip to Ireland suggested that potatoes should be riced instead of smashed. This will make them softer and fluffier.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.