Photo: Scallion Champ Recipe
Ingredients
- 6 to 8 unpeeled 'old' potatoes, eg. Russet or Yukon Gold
- 1 bunch scallions (use the bulb and green stem)
- 12 fluid ounces (350 milliliters/1 1/2 cups) milk
- 2 to 4 ounces (55 to 110 grams/1/2 to 1 stick) butter
- Salt and freshly ground pepper
Directions
Scrub the potatoes and boil them in their skins. Chop the scallions finely. Cover with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and scallions. Beat in the butter. Season, to taste, with salt and freshly ground pepper. Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre. Champ may be put aside and reheated later in a moderate oven, 350 degrees F (180 degrees C). Cover with tin foil while it reheats so that it doesn't get a skin.
Scallion Champ is one of the best-loved Irish potato recipes. A bowl of mashed flecked with green scallions and a blob of butter melting in the centre is 'comfort' food at its very best.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Moon Light On Water
Portland, OR
on March 14, 2009
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I am a lover of cooking and experimenting with flavors and 'stumbled' upon making Scallion Champ for my parents last Sunday for dinner. I thought that I was being creative and inventive by putting scallions in my skin-on mashed potatoes. Imagine my surprise reading this recipe today....It furthers the notion that there's nothing new under the sun....very tasty!
By Chef #289967
Orange, VA
on May 13, 2007
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As the reviewer who gave this a "1" says, this is authentic food of the irish. No one said you have to like food like this, but you can't expect to find curry or jalepeno peppers in this type of food. I too am Irish, and was raised eating this type of food; to many it is bland, but my family and I love cabbage, potatoes and just about everything one can make with these ingredients. A good, authentic recipe, from a nice red-headed boy! Thanks Bobby.
By midknight240_52...
Boswell, PA
on March 22, 2007
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As someone raised on almost pure Celtic food, I just happen to hate a lot of the traditional dishes (don't get me started on "bubble and squeek"! But, there is no such thing as "scallion champ" Champ, as far as I know, has always been made w/onions or scallions and still just called Champ. Actually, unless someone tells me wrong, traditional champ in my familiy was always served for Easter brunch w/scrambled eggs piled on top. Even worse in my opinion, but my brother and my son love it. Then again, I hate corned beef and cabbage!
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