Irish Champ
Elevate mashed potatoes with an Irish twist!
Servings: 6
Equipment
Ingredients
- 2 pounds Russet potatoes (about 3 large) kept whole and scrubbed clean
- 6 tablespoons (3-ounces) unsalted butter, melted
- ¾ 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
Instructions
- 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!
Notes
Boiling the potatoes unpeeled helps retain nutrients and deepens the flavor. You can peel the potatoes, cut them into 1 1/2 inch chunks, and boil for 20-25 minutes or when they are easily pierced with the tip of a paring knife before proceeding with the recipe.
Nutrition
Calories: 271kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 38mg | Potassium: 689mg | Fiber: 2g | Sugar: 2g | Vitamin A: 518IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 1mg
