Irish Champ Potatoes
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sham-rock with irish champ potatoes
ShamROCK this St. Patrick’s Day with my all time favorite potatoes, Irish Champ!
Irish Champ Potatoes
Yield: 4 servings
2 pound Yukon potatoes
1/2 cup heavy cream (or half-and-half)
4 spring onions (or 2 leeks)*, sliced
6 tablespoons (3 ounces) favorite Irish butter, plus extra pad of butter for serving, divided
Kosher salt and freshly ground pepper
Favorite finishing sea salt, prefer Fleur del Sel
Wash the potatoes and boil, with skins on, in salted water until tender. Drain and carefully peel potatoes with a paper towel. Return to the pan and dry over low heat. While the potatoes are cooking, place 1/2 the butter and spring onions into a medium saucepan over medium-low heat. Cook until butter is melted and onions just begin to wilt. Add cream and simmer until ready to use. Mash potatoes and gradually add the onion mixture to form a soft but not sloppy mixture. Add the rest of the butter and season with salt and pepper. Serve with a pad of butter on top if desired.
*Chef Stacy Tip: Spring onions are seasonal and can be hard to find. They look like green onions but have a larger white bulb at the bottom. I regularly substitute them with leeks. Slice the the white and light green parts of the leeks and wash thoroughly before using. This side dish is so delicious (I called it Mashed Potatoes with Leek Cream), it was my most requested side dish on my catering menu. Enjoy!
A Small Favor for Big Flavors! “I’ve included links to a few of my favorite tools and ingredients from Amazon to help you along the way. If you use the links, I’ll earn a small commission—at no extra cost to you! It’s a sweet way to support my kitchen adventures, and I’ll keep bringing you more tasty recipes!" - Chef Stacy
Sláinte to good food and great company!🍀
Join me for a 30 to 45 minute virtual/online cooking class and learn the secrets to hearty (yet tender) soda bread and creamy, buttery colcannon. Whether you're Irish by heritage or just by appetite, this class is pure gold at the end of the culinary rainbow!🌈
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“Yes, I do have two types of salt in the Irish Champ recipe. No, I’m not crazy. I’m using two types to elevate the flavor and create texture in every bite. I love the Kaizen Casa Acacia Wood Salt or Spice Box because it is pretty. Plus, it keeps my salt from getting clumpy and I love the magnetic lid.” - Chef Stacy
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