This recipe is courtesy of my Irish father-in-law Jim, who was incredibly excited to learn that I was releasing an eBook about potatoes. Trusting my father-in-law to know how to cook was risky, but this recipe completely takes mashed potatoes to a whole new level.
The infusing of the milk is the most important step in this recipe, but is completely worthwhile and gives you the most amazing flavour.
Irish Potatoes (Champ)
If an Irish person tells you how to make a potato recipe, you make sure you listen to them. This is one of those times you just trust the origins and know it’ll be fine.
Course: Sides, DinnerCuisine: IrishDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 4 potatoes
4 4 spring onions, sliced
1/4 cup 1/4 milk of choice
2 TBS 2 butter (or alternative)
salt & pepper
Directions
- Peel, cube, and boil the potatoes in salted water until tender, then drain.
- Whilst the potatoes are boiling, place the milk and spring onions into a separate saucepan and heat on low, being cautious to not cook the milk. Leave the milk to infuse the onion. Alternatively you can cheat and heat this in a microwave safe bowl, as long as the milk is warmed and left to infuse the flavour.
- Add the cooked potatoes to a large bowl and mash until smooth (or use a potato ricer), being careful not to over-mash the potatoes. Add the milk infusion and butter to the potatoes and stir until combined. Season to taste and enjoy!
Tips & Tricks
- The infusing of the milk is the most important step in this recipe, but is completely worthwhile and gives you the most amazing flavour.
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