Irish Champ

serves 6


2 pounds russet potatoes (about 3 large), kept whole and scrubbed clean

6 Tablespoons (3-ounces) unsalted butter, melted

3/4 cup half-and-half, at room temperature

1 extra large egg, at room temperature

1 bunch scallions, roots and tips trimmed, finely chopped

Kosher salt to taste


Place the potatoes in a large pot and cover with cold water.  Bring the water to a boil, reduce the heat to a simmer, and cook until the potatoes are easily pierced with the tip of a paring knife, about 40-45 minutes.  Remove the potatoes from the water and set aside.


When potatoes are cool enough to handle (they should still be warm), peel them and push them through a ricer set over a large bowl.  In a separate small bowl, whisk together the half-and-half and egg until combined.  Add the melted butter and half-and-half mixture and whip vigorously with a wooden spoon until combined.  Fold in the scallions and serve immediately with pats of butter.  Enjoy!


Printed from thegalleygourmet.net