IRISH CHAMP
Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.
Provided by Ita
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
- Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
- Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
- Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 46.8 g, Cholesterol 35.4 mg, Fat 13 g, Fiber 6.5 g, Protein 7.8 g, SaturatedFat 8.1 g, Sodium 420.1 mg, Sugar 5.9 g
EASY TRADITIONAL IRISH CHAMP
Steps:
- Gather the ingredients.
- Bring a large pot of water to a rolling boil and lightly salt the water . Simmer the potatoes until cooked through (when pierced with the tip of a sharp knife, the potato should be soft in the middle). This will take about 20 minutes, depending on the size of the potatoes.
- Finely chop the white parts of the green onions and roughly chop the green parts. Set aside.
- Drain the cooked potatoes in a colander. Add the milk and butter to the empty pot and heat gently until melted.
- Add the potatoes back to the pot and mash until smooth and creamy. Be careful of over-mashing as the potatoes can end up gluey .
- Add the finely chopped white part of the onion and mix well. Season well with salt and pepper to taste.
- Serve warm topped with the sliced green parts of the onions.
Nutrition Facts : Calories 183 kcal, Carbohydrate 25 g, Cholesterol 22 mg, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, Sodium 279 mg, Sugar 2 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHAMP (GREEN ONION MASHED POTATOES)
Champ is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are usually eaten from "outside" to "inside," dipping each bite into the butter. From the Tinakilly Country House & Restaurant in Rathnew, Ireland.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 25m
Number Of Ingredients 4
Steps:
- 1. Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
- 2. Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often.
- 3. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.
- 4. Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)
GREEN ONION SMASHED POTATOES (CHAMP)
"Champ" is an Irish mashed potato dish that is most usually served heaped on a plate with a 1-2 tablespoons of butter melting in the middle, the mashed potatoes are eaten from the outside to the inside dipping each bite into the butter. Do not whip these potatoes until smooth, leave chunky. The recipe can be doubled to 4 pounds of potatoes. This is wonderful a beef roast or turkey dinner and can be prepared up to a day in advance and refrigerated, just rewarm and serve.
Provided by Kittencalrecipezazz
Categories Potato
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pot of boiling water until very tender (about 15 minutes).
- While the potatoes are cooking: in a small saucepan bring the cream and butter to a simmer over medium heat, stirring often.
- Add in the green onions.
- Remove from heat; cover with lid and let steep (off of the heat) while the potatoes are cooking.
- Drain the potatoes thoroughly, then return to the same pot and mash with a potato masher (do not beat, leave the potatoes with some small chunks).
- Add in the cream/onion mixture; mix with a wooden spoon to combine.
- Season with salt and pepper to taste.
- Spoon smashed potatoes onto each plate in a pile and make a indentation.
- Put 1-2 tablespoons hard butter in the indentation.
- Delicious!
Nutrition Facts : Calories 518.3, Fat 30.4, SaturatedFat 18.9, Cholesterol 95, Sodium 148.6, Carbohydrate 56.9, Fiber 7.7, Sugar 3.4, Protein 7.8
CHAMP
Categories Dairy Onion Potato Side Quick & Easy Bon Appétit Ireland Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
- Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.
- Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)
MASHED POTATOES WITH GREEN ONIONS
This special version of mashed potatoes is called "champ" by the Irish- decadent is what I'd call these! These go great with Recipe #54616 and is originally from a 1995 Bon Appetit.
Provided by Leslie in Texas
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes in a large pot of boiling salted water until tender; drain and return to pot.
- Cook over low heat until any water from potatoes evaporates.
- Place a kitchen towel across the top of pot, cover pot with lid and remove from heat; let stand 10 minutes.
- Mash hot potatoes in pot; set aside.
- Butter large serving bowl.
- Bring milk to simmer in medium saucepan.
- Add chopped green onion and simmer 5 minutes.
- Add milk mixture and half of melted butter to mashed potatoes and mix well; season to taste with salt and pepper.
- Spoon potatoes into prepared serving bowl; using back of spoon, make a well in center of potatoes.
- Pour remaining butter into well and serve.
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- Add sliced green onions to milk and bring to a boil at low heat, take off the heat and let the green onions infuse the milk.
- Drain the potatoes and let them steam dry for 2-3 minutes, pour in hot milk with the onions and mash well, add butter and salt and white pepper to taste.
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From robustrecipes.com
Cuisine Gluten FreeTotal Time 35 minsCategory SidesPublished 2021-03-17
- Along with peeling, and chopping the potatoes, prepare the other ingredients. Slice all of the green onions, the entire length of the onion. Divide the white, and light green parts of the onion from the dark green parts. Mince the garlic, set everything aside.
- Place the peeled and chopped potatoes in a medium sized pot with a tight fitting lid. Add 1 teaspoon of the kosher salt to the pot. Add cold water, just until the potatoes are covered. Cover the pot with the lid and turn the heat on high. Bring the water to a boil, reduce to a simmer. Simmer the potatoes for 6 to 8 minutes, or until the potatoes are fork tender. Drain the potatoes in the sink using a colander. Once the potatoes are well drained, transfer them back into the pot.
- While the potatoes are boiling, heat a small sauce pot over medium heat. Melt 1 tablespoon of the butter. Then add the white parts, and light green parts of the onions. Sauté, stirring frequently, until the onions are soft and tender, about 2 minutes. Then add the garlic, sauté for 1 minute. Add the milk to the pot, turn the heat up to high, and allow the milk to heat up, just until it’s warm – don’t allow it to boil. Remove from the heat.
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5/5 (2)Total Time 25 minsCategory Cooking Tips And How TosPublished 2021-02-12
- 1. Peel the potatoes, cut in half or in quarters (aim for uniform pieces) and boil in water until very tender.
- 2. In the meantime finely chop the green onions (reserve 2 tbsp for garnish) and combine them with the milk in a saucepan. Bring the mixture to gentle boil on the stove, then immediately remove.
- 3. Drain the potatoes, add the butter and salt** and mash until mostly smooth. Slowly add the hot milk and onion mixture while you continue to mash. Taste and add a bit more salt if needed. Season with pepper to taste.
IRISH CHAMP - SPRING ONION MASHED POTATOES - MRS HAPPY ...
From mrshappyhomemaker.com
Reviews 1Estimated Reading Time 3 minsServings 10Published 2019-02-27
- Peel & cut the potatoes into chunks, roughly about the same size. Rinse your potatoes & place in a large pot. Cover with hot water by a couple inches. Bring to a boil and cook for about 20-30 minutes, until fork tender but not falling apart.
- Drain the potatoes in a large colander. Place the drained potatoes back into the pot & place the pot on the stove. Mash the potatoes over low heat with a potato masher, allowing all the steam to escape.
- Turn off the stove and add the butter, the cream cheese, and the milk. Mash it all up to mix. Stir in the garlic powder. Season to taste with seasoning salt (I like Lawry’s) & black pepper.
COLCANNON - RECIPE GIRL
From recipegirl.com
Cuisine AmericanTotal Time 50 minsCategory Side DishPublished 2008-11-03
- Place the cut potatoes in large pot of salted water. Bring to a boil; simmer, covered, for 15 minutes, or until tender.
- While the potatoes are cooking, saute the pancetta and onions in a large saute pan with 1 tablespoon of butter. Add the cabbage and water and saute until the cabbage is tender and a bit caramelized.
- Drain the potatoes. Place in a large bowl and mash with a potato masher. Stir in the milk, butter and cabbage. Add salt and pepper to taste.
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Reviews 22Servings 2Cuisine IrishCategory Side Dish
- Melt the butter over medium heat in the pressure cooker pot. As soon as the butter stops foaming, add the potato slices and green onions. Sprinkle with the salt and toss to coat with the butter. Pour the milk into the pot and stir.
- Lock the lid on the pressure cooker and cook at high pressure for 7 minutes in an electric pressure cooker, 6 minutes in a stovetop PC. Quick release the pressure, then open the lid away from you. Mash the potatoes with a potato masher, adding a little more milk if they’re too thick. Taste and add more salt if necessary.
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3.8/5 (4)Published 1994-03-01Servings 6
- Cook peeled potatoes in large pot of boiling salted water until tender. Drain. Return potatoes to pot. Cook over low heat until any water from potatoes evaporates. Place kitchen towel across top of pot. Cover pot with lid and remove from heat. Let stand 10 minutes. Mash hot potatoes in pot.
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