Mashed potatoes are a suppertime staple that many of us grew up with. Champ is a simple variation on the plain classic that folds in bright, sliced scallions that add a savory freshness to rich potatoes. And right now is a great time to make use of the abundance of scallions that are all over the farmer's market.
This dish is Irish in origin and very similar to colcannon, which uses kale or cabbage in place of scallions. A nice serving of champ goes well alongside any roast, grilled meat or simple sausages—but if you happen to find yourself with any sort of leftovers don't despair. Leftovers can be used to make a great version of bubble and squeak, or any sort of fish cake. If you're looking for something lighter, substitute milk for the cream and use less butter; I recommend giving the full fat version a try first, though.
- Yield:serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 4 russet potatoes, peeled and cut into 2 inch pieces
- 1/4 cup butter
- 1/4 cup light cream
- 1 bunch scallions, thinly sliced
- Kosher salt and cracked black pepper
Place the potatoes in a saucepan and cover with water. Bring to a simmer and cook until potatoes are soft and mashable, about 10 minutes.
Drain potatoes and place back in pot to dry, then add butter and cream and mash until you reach desired consistency. Fold in scallions and season to taste with salt and pepper; serve immediately.