Irish Mashed Potatoes
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This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 176176 cal |
| pro | 3 g3g pro |
| total fat | 9 g9g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 23 g23g carb |
| fibre | 2 g2g fibre |
| chol | 24 mg24mg chol |
| sodium | 418 mg418mg sodium |
| potassium | 448 mg448mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 44 iron |
| vit A | 88 vit A |
| vit C | 2525 vit C |
| folate | 66 folate |
The simple yet sublime twist of adding green onions to mashed potatoes makes this traditional Irish dish known as champ. Use a vegetable mill or potato ricer for a light, airy and refined texture, just like you'd find in a restaurant.
Ingredients
- 3 lb potatoes , peeled and quartered3 lb potatoes, peeled and quartered
- 1 onion , halved1 onion, halved
- 3 cloves garlic 3 cloves garlic
- 1 bay leaf 1 bay leaf
- 1 cup 10% cream 1 cup 10% cream or milk
- 1/3 cup butter 1/3 cup butter
- 2/3 cup finely chopped green onions 2/3 cup finely chopped green onions
- 1/2 tsp salt 1/2 tsp salt
- 1 pinch ground nutmeg 1 pinch ground nutmeg
- 1 pinch ground pepper 1 pinch ground pepper
Preparation
In saucepan of boiling salted water, cook potatoes, onion, garlic and bay leaf until potatoes are tender, about 18 minutes.
Drain and return to pot; shake over low heat for 1 minute to dry. Discard onion and bay leaf. Remove from heat; mash until smooth or press through food mill or ricer.
Meanwhile, in small saucepan, heat cream with butter over medium-low heat until hot. Stir into potatoes along with 1/2 cup of the green onions, salt, nutmeg and pepper. (Make-ahead: Refrigerate in covered ovenproof dish for up to 24 hours; reheat, covered, in 350°F/180°C oven until hot, about 25 minutes.)
Serve sprinkled with remaining green onions.
Drain and return to pot; shake over low heat for 1 minute to dry. Discard onion and bay leaf. Remove from heat; mash until smooth or press through food mill or ricer.
Meanwhile, in small saucepan, heat cream with butter over medium-low heat until hot. Stir into potatoes along with 1/2 cup of the green onions, salt, nutmeg and pepper. (Make-ahead: Refrigerate in covered ovenproof dish for up to 24 hours; reheat, covered, in 350°F/180°C oven until hot, about 25 minutes.)
Serve sprinkled with remaining green onions.
Source : Canadian Living Magazine: October 2011
- Keywords : Sides; Thanksgiving; Fall; Boil; Potatoes; Onions; Garlic; Cream; Green onions; 200 calories;
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