Serves 4
35 min
Ultra-Creamy Irish Champ
Recipe GLPRca4a99b04525f0
This ultra-creamy Irish champ combines fluffy mashed potatoes with tender scallions, rich butter, and tangy gorgonzola dolce cheese for a luxurious side dish. The potatoes are boiled until tender, then riced and folded gently with a warm mixture of milk, butter, and scallions infused with creamy blue cheese. The result is a silky, flavorful comfort dish with just a hint of blue cheese funk balanced by mild sweetness.
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Ingredients
600 grams potatoes (such as Russet or Yukon Gold)
6 scallions, sliced
1/2 cup whole milk
57 grams unsalted butter
1/2 teaspoon salt
110 grams gorgonzola dolce cheese
Directions
Scrub the potatoes under cold running water to remove any dirt. Place them in a large pot and cover completely with cold water, adding a few extra inches for even cooking. Bring the water to a boil over high heat, then reduce the heat to maintain a gentle, steady simmer. Cook for 15–20 minutes, until a skewer or fork easily pierces through the center of the largest potato. Drain the potatoes well and let them cool just enough to handle comfortably.
While the potatoes cook, add the sliced scallions, whole milk, unsalted butter, and salt to a small saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low and simmer gently for 3–5 minutes until the scallions become tender but remain bright green. Remove from heat and stir in the gorgonzola dolce cheese until fully melted and combined; the mixture should be smooth and creamy.
Once the cooked potatoes are cool enough to handle, peel away the skin with your fingers or a small knife. Working in batches, pass the peeled potatoes through a potato ricer or food mill directly into a large serving bowl, creating a light and fluffy texture. This step is crucial for achieving the silky consistency that defines proper champ.
Pour the warm scallion and gorgonzola mixture over the riced potatoes. Using a fork or wooden spoon, gently fold the ingredients together with deliberate, slow strokes until just combined. Avoid stirring vigorously or over-mixing, as this will break down the potato starch and make the texture gummy rather than light and creamy. Serve immediately while still warm.
