(Source: thespruceeats.com recipe and photos and authenticireland.com and Pinterest.com and Allrecipes video and filmorago video and Triptrivia photo)
••••TRADITIONAL IRISH ☘️ CHAMP (IRELAND)🇮🇪!!
☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️ ••••RECIPE BY ELAINE LEMM
••••ENJOY THE VIDEO!!
••••ENJOY THE VIDEO!!
30 mins
Prep:
10 mins
Cook:
20 mins
Yield:
6 servings
22 ounces/675 grams potatoes (floury Idahos or russets, peeled and quartered)
1 cup green onions
2 ounces/55 grams salted butter
2 to 3 ounces/50 to 75 ml milk
Sea salt (to taste)
Freshly ground black pepper (to taste)
Simmer the potatoes in lightly salted water until cooked (when pierced with the tip of a sharp knife, the potato is soft in the middle). This will take about 20 minutes depending on the size of the potatoes.
Finely chop the white part of the green onions and roughly chop the green part. Set aside.
Drain the potatoes in a colander. Place both butter and milk into the same pan and heat gently until melted.
Add the potatoes back to the pan and mash until smooth and creamy. Be careful of over mashing as the potatoes can end up gluey.
Add the finely chopped white part of the onion and mix well.
Season well with the salt and pepper to taste. Serve with the green part of the onion sprinkled on the top.
☘️🥔🍚☘️🥔🍚☘️🥔🍚☘️🥔🍚☘️🥔🍚☘️🥔🍚☘️🥔🍚☘️🥔🍚☘️🥔🍚☘️🥔🍚
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