Champ a delicious Irish Potato dish recipe

Boil whole russet potatoes in salted water until fork tender.

Drain potatoes and let them cool enough to handle before peeling.

In a saucepan, combine 1/2 cup heavy cream and 1 cup whole milk and bring to a simmer.

Chop green onions and add them to the simmering milk mixture for flavor infusion.

Strain the milk to separate green onions from the liquid.

Mash the peeled potatoes in a bowl, adding the infused milk mixture gradually until creamy.

Add sea salt to taste, approximately 1 to 1.5 teaspoons.

Stir in the chopped green onions into the mashed potatoes.

Transfer the mashed potatoes to a serving dish and create a well in the center.

Melt Kerrygold butter and pour it into the well of the mashed potatoes.

Equipment Needed

Spice Level: