I’m a big fan of ethnic cuisines and seeing that The Baron has some Irish roots, I figured I’d cater to some dishes highlighting his background. One well known dish is Irish Champ {Scallion Mashed Potatoes} where comforting mashed potatoes uses scallion infused cream and butter to impart more delicious flavor. This was such a nice change from the usual mashed potatoes with a nod to the Irish…
I’ve found myself making more potato side dishes lately and my default potato side dish is mashed potatoes. But thanks to The Baron, he’s given me some inspiration to make some variations to traditional recipes. It sounds so easy and it is… scallions add a subtle onion flavor and some specks of color to what normally can be bland and colorless. If you have any green onions to spare, give this a try for a different spin on mashed potatoes…
- 3 pounds (6 to 8) unpeeled baking potatoes (Russet or Yukon Gold)
- 1 large bunch (4-oz.) scallions (use the bulb and green stem)
- 1-1/2 cups milk or light cream or half-and-half
- 4 to 8 tablespoons butter
- salt and freshly ground pepper
Cooking Directions
- Peel and cut up potatoes in bite sized pieces. Place in a pot and cover with water. Boil until tender and drain; set aside.
- Meanwhile, finely chop scallions and place in a medium saucepan. Cover scallions with cold milk, cream or half & half; and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off heat and leave to infuse.
- Add the potatoes and butter to the scallions and milk mix with boiling milk and scallions. Mash with a potato masher to your desired consistency.
- Season to taste with salt and freshly ground pepper.
- Serve with additional butter if desired.
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