Wednesday, March 24, 2010

Browned onion and scallion champ

Yes, this is basically mashed potatoes, shot in a golden spring afternoon. But with the addition of a variety of alliums, it becomes champ - a classic Irish potato dish. I did mix it up ever so slightly for our dinner, but not much. I browned some minced onion and shallots in a small pan with butter, and then deglazed the brown butter and sticky, caramelly fond with heavy cream. I added a blob of butter, some sliced scallions and chives and let this sit on the stove (turned off - the latent heat wilted the scallions nicely) while I boiled some Yukon gold potatoes (preferred over a floury Russet for flavor). When the potatoes were tender, I smashed them with the cream-onion mixture and folded in a handful of grated Irish stout Dubliner cheese.

I read that traditional additions include peas or nettles, and I can testify that peas are wonderful with this (I had them with leftovers the next day). Nettles, though? Ooh, that's a thing. I'll be headed down to the crick this weekend and give that a try.

12 comments:

Christine said...

Crick? You're the cutest.

There can be no bad when it comes to smashed potatoes and its variations. This one looks particularly delicious. Now I'ma go gaze at your pretty pretty baby. Seriously lady, he is one cute kid.

Leigh said...

Yum. I love all this stuff. I was talking only the other day to a colleague about all the wonderful variations on mashed potatoes. So simple, so delicious. Give me this and some robust sausages or a steak, and a pint, and i'm home.

Foodycat said...

Nice. I prefer the idea of having the browned delicious butteryness mixed through, rather than the little well of melted butter on top. Which is excellent, but makes me feel guilty.

Manggy said...

Such a simple idea - flavoring the cream first (and brown butter and shallots? omg) - can't believe I never thought of that before. Then again most cooking doesn't come intuitively to me :( Thank goodness I can always come here and learn!

Bellini Valli said...

I have always loved this Irish potato dish..better watch the nettles though. I have seen them but never tried them. Now pass the Guinness.

Superchef said...

i'll never be making regular mashed potatoes again!

Ken Albala said...

You really think Yukon Gold taste better smashed than russet? Maybe it's because I bake or (gasp) nuke potatoes rather than boil that makes russet work, but I always find the waxier the lumpier. I guess that's what you want here though, huh?

peter said...

You did the mashed potato.

Marc @ NoRecipes said...

This is the ultimate comfort food. I made some last week to go with some lamb chops and used yukon golds too, much better texture.

The Short (dis)Order Cook said...

I'm always looking for new mashed potato recipes. Funnily enough, my husband who claims to hate onions, always says that the taters I make with lots of oniony flavor as the best I ever make (I just don't tell him what's in them). Love the shallots and chives in here. Yum.

I agree about Yukon golds. Definitely the best tasting potato for mashing. Russets are only good for french fries. I shunned them my entire life.

My husband and I would have to fight it out on the peas though. Either that or I'd have to only put peas in his portion.

aforkfulofspaghetti said...

Ah, this appeals very much to the teeny part Irish in me. Brown butter makes it perfect.

Oh, and you need to wash it all down with a pint of Guinness or Murphy's, obvy ;)

玉鳳 said...

喜樂的心是健康良藥,憂傷的靈使骨枯乾。........................................