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
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
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.