Easy Irish Mashed Potatoes | Irish Champ

Add 2 pounds of peeled and quartered potatoes to a pot and fill with water to about an inch over the top.

Add salt to the water and bring to a boil.

Boil the potatoes for 20 minutes until fork-tender but still firm in the center.

In a small saucepan, combine 1 cup of whole milk, 4 tablespoons of butter, and the thinly sliced scallions.

Simmer the milk mixture on medium-low heat, stirring occasionally, for about 2 minutes, then add a pinch of salt and white pepper.

Turn off the heat and cover the milk mixture, allowing it to rest for 5 minutes.

Drain the boiled potatoes and return them to the pot on low heat for about 2 minutes to dry out moisture.

Add half of the milk mixture to the potatoes and mash together, adding salt and pepper to taste.

Once mashed, add the raw egg and stir in with a fork, ensuring the mixture is cool enough to avoid cooking the egg.

Serve the mashed potatoes with a divot in the center and melted butter poured in.

Equipment Needed

Allergens