Irish Champ Recipe - Poundies Recipe

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Irish Champ Recipe - Poundies Recipe. © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 8 servings (serves 8)
Ratings

These are mashed potatoes, Irish-style, with butter and green onions. Instead of gravy, they are traditionally served with a well of butter in the center for dipping each bite. Use red potatoes and leave the skins on for added color and nutrition.

What You'll Need

  • 4 pounds/1.8 kilograms potatoes
  • 1 cup/300 milliliters milk (or heavy cream)
  • 1 cup/225 grams spring onions (chopped, green onions or scallions)
  • 1/2 cup/8 tablespoons/110grams/1 stick butter (melted)
  • 1 teaspoon salt (or to taste)
  • 1 pinch black pepper (or to taste)

How to Make It

  1. Peel potatoes, slice into 1/2-inch rounds, and ok in boiling salted water until easily pierced with a fork.
  2. While potatoes are cooking, simmer milk and spring onions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, the spring onions, salt and pepper, and half of the melted butter.
  3. Pile the champ high on each plate and form a well in the center (as you would for gravy).
  4. Fill the well with remaining melted butter. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.