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Scallion Champ

A bowl of mashed potatoes flecked with green scallions with a blob of butter melting in the centre, add the butter just before serving. Comfort food at its best. Another of our best loved traditional Irish pot dishes.

1.5kg (3lb) unpeeled 'old' potatoes e.g. Golden Wonders or Kerr’s Pinks

110g (4oz) chopped scallions or spring onions (use the bulb and green stem) or 45g (scant 2oz) chopped chives

350ml (10-12fl oz/1 1/4 – 1 1/2 cups) milk

50-110g (2-4oz/1/2 – 1 stick) butter

salt and freshly ground pepper

Scrub the potatoes and boil them in their jackets.

Chop finely the scallions or spring onions or chopped chives.  Cover with cold milk and bring slowly to the boil.  Simmer for about 3-4 minutes, turn off the heat and leave to infuse.  Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions, beat in the butter.  Season to taste with salt and freshly ground pepper.  Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre.  Scallion mash may be put aside and reheated later in a moderate oven, 180°C/350°F/Gas Mark 4.  Cover with parchment paper while it reheats so that it doesn’t get a skin and add the lump of butter just before serving.

Leftovers

Scallion and Potato Cakes

Shape leftover scallion mash into potato cakes, cook until golden on both sides in clarified butter or butter and extra virgin olive oil. Serve piping hot.

Wild Garlic Mash

In Spring when the wild garlic is in season, add 50-75g (2-3oz) roughly chopped wild garlic leaves to the milk just as it comes to the boil. Continue as above.

This is a recipe by
Darina Allen
View all my recipes

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