When Irish eyes are smiling,
‘Tis like a morn in spring.
With a lilt of Irish laughter
You can hear the angels sing.
~Author Unknown

 

Corned beef brisket is a much anticipated St Patrick’s Day tradition for us.  Each year I set a fun table filled with foods, all day long, that are traditionally served in Ireland.  My inspiration?

What better way to celebrate an Irish holiday than with authentic Irish food from one of the country’s best-known cooks?

Usually I serve our potatoes boiled in the pan with corned beef, but I have discovered they are fabulous prepared mashed in what the Irish call “Champ”.  Super easy, this will go wonderfully with any Irish fare you serve this weekend.

(adapted from Irish Traditional Cooking)

8 unpeeled, large “gold” potatoes

1 bunch green onions (the entire onion)

1 1/2 cups milk (use whole milk)

6-8 Tablespoons butter

2 or 3 large sweet onions, sliced into 1/4-inch wide rings

salt and freshly ground pepper

Scrub your potatoes and boil them with skins on.  Finely chop the green onions. Cover the green onions with cold milk and slowly bring to a boil.  Simmer three-four minutes, then turn off the heat and leave to infuse.  Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and green onions.  Beat in some of the butter.  Season to taste with salt and pepper.  For the crispy onions, melt 3-4 tablespoons butter in a frying pan and cook the onions until nicely browned.  Place your onions around the edge of your potatoes in a large bowl with a knob of butter melting in the middle.  Dip a forkful of champ and onions into the butter and enjoy!

 

{I don’t recommend these if you are on a diet.}


If your not a fan of crispy onions, leave them off, and serve them with just the butter.

 

This delicious potato dish is good anytime of the year, so give them a try.  I hope your family loves them as well!