Champ (Irish Mashed Potato with Green Onion)

Peel the Sebago potatoes and cut them into fairly small chunks (not too small to avoid water logging).

Place the cut potatoes into a pot of cold water and bring to a boil, adding 1 tablespoon of salt to the water.

Boil the potatoes for about 15 to 20 minutes until tender.

Once tender, drain the potatoes and let them steam dry for a couple of minutes.

In a hot saucepan, add room temperature butter and room temperature milk, along with a pinch of salt and white pepper to taste.

Use a potato ricer to mash the hot potatoes into the saucepan with the butter and milk, ensuring the potatoes are as hot as possible for a smooth mash.

Beat the mixture with a wooden spoon until creamy and smooth, being careful not to splash.

Add the chopped green onions to the mashed potatoes and mix well, tasting for additional salt and pepper as needed.

Transfer the champ to a serving bowl and enjoy.

Equipment Needed

Spice Level:

Dietary