Serves 8
60 min
Irish Champ
Recipe GLPRe9d038141fc3fe
A creamy, comforting Irish potato dish made with fluffy mashed potatoes blended with butter, milk, and fresh parsley. This classic side dish has a smooth, buttery texture perfect for serving alongside hearty meals.
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Ingredients
2 pounds russet or baking potatoes
2 cups whole milk
1.25 teaspoons salt
6 tablespoons unsalted butter
3 tablespoons fresh parsley, chopped
Directions
Cut the potatoes into even chunks, keeping the skin on or peeling them as you prefer. Rinse the cut potatoes in a colander under cold water to remove any dirt.
Place the cleaned potatoes in a large pot and cover with cold water, adding just enough water so the potatoes are barely covered.
Bring the water to a boil over high heat with the lid on. Once boiling, remove the lid, reduce the heat to low, and replace the lid with a slight tilt to allow steam to escape.
Simmer the potatoes for 40 minutes until completely tender and easily pierced with a fork.
Drain the potatoes thoroughly in a colander, removing all excess water.
Return the drained potatoes to the pot and use a potato masher to roughly break them down.
Add the milk, butter, salt, and chopped parsley to the potatoes.
Using a hand mixer or stand mixer, blend the ingredients on low speed until just combined. Once the mixture is cohesive, increase the speed to medium-high and whip for 2–3 minutes until the potatoes are smooth and fluffy.
Adjust the consistency as needed: if the mixture is too thick, add a little more milk and stir; if it is too thin, add a tablespoon of flour at a time and mix until the desired thick, creamy texture is reached.
Transfer to a serving dish and serve hot. Optionally garnish with additional fresh parsley or a light sprinkle of cheese before serving.
