Or do they?
I always thought so...until I met my youngest son. He doesn't like mashed potatoes. Like, at all. I think that's absolutely the strangest thing in the entire world. Before him, I never met a kid in my life who didn't want their plate piled high with them.
I tell him so. He doesn't care. So, almost everybody loves mashed potatoes then.
I don't think I've ever met a variation that I didn't like, either. This Irish version is infused with leeks, scallions, and herbaceous greens. It's like Spring on a plate. Barely-guilty comfort food. What more could a person ask for?
Watercress, leeks, scallions, and parsley cooked and mashed with potatoes make this delicious Irish side dish known as Champ.
Prep Time: 5-10 minutes
Cook Time: 15-20 minutes
Keywords: simmer side potatoes herbs onions watercress Irish British
Ingredients (serves 4-6)
- 2 pounds russet potatoes
- freshly ground black pepper
- 2 scallions, sliced thinly
- 1 leek, white & light green parts only, sliced thinly
- ~1 cup milk
- 4 tablespoons butter
- small handful watercress, roughly chopped
- small handful parsley, roughly chopped
Bring a large pan of salted water to a boil. Peel the potatoes and cut them into 1-inch chunks; add to water as you go along. Once it comes to a boil, boil rapidly for 12-15 minutes or until tender when poked with the tip of a sharp knife.
While the potatoes are boiling, combine scallions, leeks, a pinch of salt and pepper, milk, and butter in a medium saucepan. Bring to a boil, then reduce to lowest heat possible. Cook for 7 or 8 minutes to infuse. Turn off heat.
Drain potatoes and let sit in colander to steam dry for a few minutes. Return to pan and add the entire infused milk mixture. Using a potato mash, smash and mash until smooth and creamy. Stir in watercress and parsley. Taste and adjust seasoning, if necessary.
-adapted from Jamie's Great Britain