Kells Ulster Champ
Ulster champ is the traditional Irish mashed potatoes. A staple of Ireland, the
much-maligned potato is the cornerstone of authentic Irish cooking. The fresh green
color and flavor of champ is the next best thing to being in Ireland.
- 2 1/2 pounds russet potatoes, about 6 large or 8 to 9 medium potatoes
- 8 tablespoons butter
- 6 ounces (3/4 cup) whole milk
- 1/2 cup fresh parsley, finely minced
- 3/4 cups scallions or chives, chopped
- Salt and white pepper to taste
- Melted butter to taste
- Scrub and peel potatoes and cut into large pieces. Cook until tender in a large
saucepot by steaming or simmering in water.
- Drain well and return pot to low heat
to dry out excess moisture.
- Mash potatoes, beat in butter and gradually add milk,
parsley and scallions or chives until mixture is light and fluffy.
- Season to taste.
- Spoon potatoes onto serving plates.
- Make a well in center of each mound of potatoes
and fill with melted butter, to taste.
Yield: 6 to 8 servings
Traditionally, a forkful of potato is dipped into the butter before eating.
Source: Kells Irish Restaurant and Pub, Portland, Oregon
This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.