Irish Champ (Potatoes)

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This goes perfectly with the Guinness Beef Stew and was also show on the Today show - the biggest two take aways for us on this recipe was steaming the potatoes with the fresh thyme --took about 20 minutes and not mushy at all. Also using the ricer to process the cooked potatoes made them so light and fluffy!!!



Champ is as classic Irish as it gets. This versatile side dish works with almost all main proteins from simple fish to roasted poultry to beef stew and beyond!
Technique tip: Steam the potatoes for a dryer consistency, and then use a ricer to ensure soft lump free mash.
Swap option: Add a few spoons of pesto instead of the spring onions.

Ingredients
    • 1½ pounds russet potatoes, peeled and cut into chunks
    • 2 medium sprigs thyme
    • 2 ounces (1/2 stick) butter
    • 1 cup cream (or 1/2 cup milk and 1/2 cup half cream), plus more as needed
    • 6 spring onions, thinly sliced
    • 1 tablespoon chopped parsley
    • 1 tablespoon chopped thyme leaves
    • Salt and freshly ground black pepper
Preparation
1. Place a pot with a little water over low heat. Place the potatoes and thyme sprigs into a steamer basket into the pot, cover and steam until cooked. Remove and discard the thyme sprigs.
2. Heat the butter, cream and spring onions in a medium saucepan over a low heat until warm. Season with salt and pepper.
3. Mash the warm potatoes (or push through a through a ricer) into a bowl and then stir in the warm cream and butter mixture until soft and smooth. Stir well.


4. Check for seasoning and adjust as needed. Stir in the green onions, parsley and thyme leaves. Serve with beef and Guinness stew

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