Irish Champ

Plan Z Phase: This is a Z3.5(ZReboot3.5) recipe.

The British have some funny names for their food. Things like Boxty and Bubble and Squeak. This is just another one. Champ. Popular with the northern Irish this is a lovely, easy mashed potato dish. Part of my father’s family is from Northern Ireland, just over the border. The other side of my father’s family is from Ireland, just south of the border. They really lived quite close to each other as you might expect in the mid-1800s. They just had an eventual border in between them. By tradition, this dish is served with sausages. My idea was to heat up bits of spicy Italian (not at all Irish) sausage and eat it with that.

In the picture, you’ll see one of my prized possessions. That’s my father’s potato masher. It’s probably over 100+ years old by now.

Servings: Serves 6.

Ingredients:

• 2 pounds of russet potatoes, peeled
• 1 cup of heavy cream
• 1 bunch of green onions, thoroughly washed
• 1/2 tsp of grated sea salt (or to taste)
• 1/4 cup of butter plus more for serving (Use the good stuff. I even try to find Irish butter)
• 1 large pinch of grated pepper. The Irish would use white pepper.  I just used black. I don’t keep white pepper in my cupboard anymore.

Instructions:

Cut the potatoes into one-inch cubes. Put them in a medium saucepan and cover with water. Put on the stove to boil. When it comes up to a boil set your timer for 12 minutes. Turn the heat down a tad so they don’t boil over. Then check them at 12 minutes to see if they are soft and ready to drain. If not, cook a bit more. Drain in your colander and set aside to let a bit more of the moisture release.*

While the potatoes are cooking you can slice off the root end of the green onions. Then chop the white parts and up about an inch or two of the green parts and set them aside.

When ready to serve heat the cream along with the onion bits. As the cream heats the onion flavor will permeate the cream and eventually the potatoes.

Reheat your potatoes if necessary. Mash your potatoes using your favorite method. Mash them halfway and then add the cream/onion mixture and finish them up so they are the consistency you like. Add the salt and pepper. Mix a bit more and taste test. (If you think there might be more cream than you like just hold a bit of it back before you finish mashing just in case. You can always add more.)

The potatoes are ready to serve. In Irish tradition, you’ll melt even more butter and serve it on the side. That way each diner can drizzle melted butter on their potatoes so it runs down the sides. BIG YUM.

Enjoy!

Cheers,

*If you want these potatoes to be “resistant carb” – meaning a lower blood sugar spike – less carby – you’ll put them in the refrigerator overnight to thoroughly chill. Or at least chill them for the day. Then proceed with the rest of the recipe. If they are totally chilled and then reheated, they will digest lower in your digestive tract and you’ll be less likely to gain weight from eating them. Keep your portion under control though. I try to stop at a half cup.