Irish Dad’s Champion Champ

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs baking potatoes, peeled (russet)
• 1 teaspoon salt
• 2/3 cup whole milk
• 5 green onions, finely chopped
• 1/4 cup butter
• 4 eggs, boiled soft (optional)
• salt & freshly ground black pepper

Recipe

• 1 cut the potatoes into even chunks and cover with cold water, add the 1 teaspoon salt and bring to a boil. cook the potatoes for about 20 minutes or until tender.
• 2 while the potatoes cook, warm the milk in a saucepan over gentle heat, add the green onions, bring to a boil, reduce the heat and simmer for a few minutes until the onions are tender.
• 3 (if you plan to serve the champ with soft boiled eggs, put 4 large eggs in a saucepan, cover them with water and bring to a boil, remove from the heat and let stand in the hot water for 4 minutes then quickly pour cold water over eggs and remove eggs.).
• 4 drain the potatoes, return them to low heat and shake the pan over the elements for a minute or so to make sure they are quite dry. mash the potatoes with the milk mixture and butter until smooth. season with salt and pepper. cover the potatoes with a clean tea towel and the saucepan lid while you shell the eggs.
• 5 spoon the potato into 4 warmed pasta bowls, make a well in the centre of the potatoes, place shelled egg in the well, slice the egg in half and add more salt and pepper, if desired. serve immediately. makes 4 servings.
• 6 great potatoes.