Okay, there is no denying it, this Spanish potatoes recipe is not local to Northern Ireland! However, it uses potatoes so I’m thinking I can get away with it!
I actually came up with this recipe after buying a ready to cook convenience tray of Spanish Potatoes. They tasted quite yummy, so I just had a sneak peek at the ingredients and decided I would just make my own in future!
No-one could deny that the stereotype that Irish people love potatoes holds more than a little truth. This particular champ recipe is more common to Northern Ireland and a great cheap tasty way to fill hungry bellies on a cold winters day.
In this recipe I have used a potato ricer which is great for lump free fluffy potatoes, but a potato masher can also be used.
To get started you will need:
4 medium floury potatoes (eg maris piper or navan though you could use any sort)
6 tablespoons of milk
2 tablespoons of butter
2 scallions (also known as spring onions)
salt and pepper if desired
To cook your potatoes either steam them or boil them in their skins. This will stop them from falling apart and absorbing too much water. This will take around 30 minutes or until they hold no resistance when pierced.
While the potatoes are cooking wash and slice your scallions and add your butter and milk to a clean saucepan.
When your potatoes are ready, peel the skins off them, while gently heating your saucepan containing the milk and butter. Using your potato ricer, add the potatoes to the milk and butter.
Add a little salt and pepper to season, if desired, and fold in your scallions. The heat from the potatoes will slightly soften your scallions.
This dish is great served with meat and vegetables, with a cold meat salad, or simply on its own.
To make more adjust the quantities accordingly. I hope you enjoy this champ recipe!