Source: LCBO Food & Drink Spring 2008
Region: Ireland
Rating: 8/10
The indispensable sidekick for any rich gravy, traditional Irish champ combines mashed potato and green onions. This update adds roasted garlic and chives to the mix.
Preheat oven to 400°F.
Discard any loose papery skin from head of garlic; slice off top to expose cloves. Put garlic on a piece of foil, drizzle olive oil over top. Wrap in foil to enclose completely. Roast for 30 to 40 minutes until garlic is very tender. Set aside until cool enough to handle. Unwrap garlic; squeeze cloves out of skins into a small bowl.
Combine potatoes and salt with enough cold water to cover them in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer, covered, for 25 to 30 minutes until potatoes are very tender.
Drain well; return potatoes to saucepan. Shake saucepan over low heat for a few seconds to dry potatoes.
Meanwhile, in a 2-cup microwave-safe measuring cup, heat cream and butter in microwave on high (100%) for 1 to 2 minutes until steaming. Add cream mixture, garlic and pepper to potatoes; mash roughly with a fork. With a hand-held electric mixer, beat potatoes until smooth (do not overbeat or potatoes will become gluey). Stir in chives. Season with salt and pepper to taste. Pile into a warm serving dish; serve at once.
Ingredients
Directions
Preheat oven to 400°F.
Discard any loose papery skin from head of garlic; slice off top to expose cloves. Put garlic on a piece of foil, drizzle olive oil over top. Wrap in foil to enclose completely. Roast for 30 to 40 minutes until garlic is very tender. Set aside until cool enough to handle. Unwrap garlic; squeeze cloves out of skins into a small bowl.
Combine potatoes and salt with enough cold water to cover them in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer, covered, for 25 to 30 minutes until potatoes are very tender.
Drain well; return potatoes to saucepan. Shake saucepan over low heat for a few seconds to dry potatoes.
Meanwhile, in a 2-cup microwave-safe measuring cup, heat cream and butter in microwave on high (100%) for 1 to 2 minutes until steaming. Add cream mixture, garlic and pepper to potatoes; mash roughly with a fork. With a hand-held electric mixer, beat potatoes until smooth (do not overbeat or potatoes will become gluey). Stir in chives. Season with salt and pepper to taste. Pile into a warm serving dish; serve at once.