Best Irish Champ Recipes

IRISH CHAMP

Steps:

• Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
• Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
• Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

IRISH CHAMP (MASHED POTATOES)

Steps:

• Finely chop the green onions (white& green tops) and mix with the cold milk.
• bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.
• Peel and mash the cooked potatoesand while still hot mix with the boiled milk& green onions.
• Beat in some of the butter.
• Season with salt& pepper.
• Put a knob of butter on top& serve.
• You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).

CHAMP (IRISH MASHED POTATOES)

Steps:

• 1. Place potatoes in a medium stockpot, and fill with enough water to cover potatoes. Bring to a boil, then cover pot and reduce heat to low and let simmer until potatoes are tender, about 20 minutes. Drain in colander and return potatoes to stockpot.
• 2. Meanwhile, in separate saucepan, place scallions in a saucepan with the milk, and simmer over medium-low heat for about 4 minutes. Remove from heat, cover pan and let stand about 10 minutes.
• 3. Add 1/2 of the sour cream, butter, salt, pepper and milk mixture to the potatoes in the stockpot, and mash until potatoes are smooth and still hot. Add more sour cream as needed for a smooth, creamy consistency.
• 4. Garnish with a knob of butter in the center, then sprinkle more chopped scallions/green onions on top, and serve while still hot.

IRISH CHAMP

Steps:

• 1. Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.) Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• 2. Blend or mash the potatoes, till smooth and add your butter and seasonings. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls.

PANKO AND MUSTARD COATED PORK CHOPS WITH IRISH CHAMP

Steps:

• Pork Chops: 4 to 5 hours before plan to cook the pork chops: Mix together the mustard, olive oil, dried thyme, salt and pepper in small bowl. Lightly coat each pork chop, on both sides, with mustard mixture. Place the pork chops on a shallow dish in a single layer. Cover and place in the fridge until about one half hour before cooking. Preheat oven to 425 degrees. Spread the panko on a dinner plate. Set out a cookie sheet or backing pan with raised sides. (This pan should be large enough to hold the pork chops in a single layer.) Line it wish a sheet of parchment paper. Heat the olive oil in a large skillet, preferably cast iron, until it is hot enough that a drop of water sizzles when you drop it into the pan. Remove one pork chop from the marinade dish. Set it on the panko, coating one side. Turn it over and coat the other side. Shake it out gently over the panko dish to remove any excess. Place the chop in the heated oil. Brown on one side, turn it, and brown the other side (about 2 minutes per side). Place on the prepared baking pan. Repeat with all the pork chops. Place the pork chops in the over. Bake until done, about 25 minutes. When done, the panko with be crisp, golden color; the chops with be lightly browned. Serve on to of Champ, garnish with fresh thyme. ----------------------------------------- Champs: Leaving the skin on, cut the potatoes into large cubes. Place them in a pot large enough to hold them. Cover with cold water. Place pot on the stove, bring water to a boil, and then lower to a simmer. Cook the potatoes until they are very tender. While the potatoes are cooking, heat the milk or cream in a saucepan or in the microwave. Once the potatoes are tender, drain them and put them back in the pot. Mash the potatoes and stir in the warmed milk. Add the softened butter and the minced scallions. Mix all the ingredients together. Season with slat and freshly ground pepper to taste.

IRISH CHAMP

Steps:

• Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well.
• Return potatoes to very low heat and allow to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
• Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper.
• Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.