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I'm pretty sure I promised you a recipe for potatoes to go with your corned beef on St. Patrick's day, right? If you're in a hurry, and don't have time to fiddle, the potatoes will do just fine cooking with the corned beef and cabbage. Just put them in when you put in the carrots and the onions. But if you like your spuds mashed, then I have the perfect Irish potato dish for you, and it's called Champ.
Also known as "poundies".
It's Irish mashed potatoes!
This is what I serve with my own corned beef, and there's plenty o' green (from the green onions in the dish) for a menu designed for the wearin' o'the green.
This recipe comes originally from a restaurant in Ireland, by way of Bon Appétit magazine, by way of the epicurious.com website by way of Susan in the Boonies. But who knows whose mother the chef at the restaurant in Ireland learned it from, right?
Anyway, here's the recipe:
(Green Onion Mashed Potatoes)
Champ is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are usually eaten from "outside" to "inside," dipping each bite into the butter. From the Tinakilly Country House & Restaurant in Rathnew, Ireland.
Yield: Serves 4
2 pounds russet potatoes, peeled, cut into 1-inch pieces
1/2 cup whipping cream
1/4 cup (1/2 stick) butter
1 bunch green onions, sliced (about 1 1/3 cups)
Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.
Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)
I've found that if I need to make mashed potatoes early, they keep very nicely in my crockpot, on warm.