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.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2011
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 418 mg
- Protein 3 g
- Calories 176.0
- Total fat 9 g
- Potassium 448 mg
- Cholesterol 24 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
- Iron 4.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 25.0