This roasted garlic champ recipe is a new twist on a classic Irish mashed potato dish that’s cooked with fresh, green onions and plenty of butter.

In Ireland, a new generation of chefs is updating classic fare — this recipe uses roasted garlic and chives, finishing with truffle oil. But don’t skip the Irish butter – it’s essential for creamy goodness.

Champ is fantastic when paired with roast chicken, beef or pork — but if you’re looking for traditional Irish fare, skip corned beef and cabbage, please. They’re not actually traditional Irish dishes.

Roasted Garlic Champ with Truffle Oil and Irish Butter

Yield: 4 servings

Ingredients

  • 1 garlic bulb (about 3 ounces)
  • 2 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 1 cup whole milk
  • Salt and pepper
  • 4 tablespoons Kerrygold Pure Irish Butter
  • 8 teaspoons truffle oil
  • 4 teaspoons minced fresh chives

Instructions

Heat oven to 400º F.

Cut top of the garlic bulb 1 inch to expose cloves. Wrap in foil, place in baking pan and bake until soft, about 45 minutes. Squeeze garlic from skins.

Meanwhile, in large saucepan over high heat, bring 1 quart water to boil. Add potatoes, cover and return to boil. Reduce heat to medium-high and simmer until potatoes are very tender, about 10 minutes. Drain potatoes and return to pan. Microwave milk until steaming, about 1 minute.

Pour over potatoes, add garlic and mash with potato masher. Season with salt and pepper. Spoon into four bowls. Make a well in the middle of each serving and fill with 1 tablespoon butter. Drizzle each with 2 teaspoons truffle oil and sprinkle with 1 teaspoon chives.

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Recipe courtesy of the Irish Dairy Board.