Irish Champs

Yield: 8 servings

4 pound Yukon potatoes

1/2 cup heavy cream

1/2 cup whole milk

8 spring onions, chopped

4 oz unsalted butter*

Kosher salt and freshly ground pepper*

Wash the potatoes and boil, with skins on, in salted water until tender. Drain and carefully peel potatoes with a paper towel. Return to the pan and dry over low heat.

While the potatoes are cooking, place 1/2 the butter and spring onions into a medium saucepan. Cook until butter is melted and onions just begin to wilt. Add milk and cream and simmer until ready to use.

Mash potatoes and gradually add the onion mixture to form a soft but not sloppy mixture. Add the rest of the butter and season with salt and pepper.

*available at Surfas Culinary District

Recipes provided by Chef Stacy Horn of Surfas Culinary District.