Aunt Kate used to say there were variations of potato recipes
within the Irish community and while she used to make the Colcannon, she used
to make another version called Irish Champ Potatoes. She’d make these around
St. Patrick’s Day to show off the variety of styles of potatoes. I used to love
visiting her and learning about my Irish heritage and cooking.
Ingredients
6 medium baking potatoes (peeled, halved and
quartered)
1/2 cup milk
1/2 cup unsweetened plain yogurt
1/4 cup of butter
1 bunch green onions (sliced)
Directions:
In a large saucepan, boil the potatoes in salted
water until fork tender. Strain potatoes, letting them rest in the colander.
Add the milk, yogurt, butter, and green onions to the
saucepan. Heat to a simmer over medium heat until butter is melted and onions
are fragrant.
Return the potatoes to the pan and mash until smooth. Serve
hot with a good roast beef on a Sunday.
Elizabeth Kilbride is a Writer and Editor with
forty years of experience in writing with 12 of those years in the online
content sphere. Author of 5 books and a Graduate with an Associate of Arts from
Phoenix University in Business Management, then a degree. Mass Communication
and Cyber Analysis from Ashford University, then on to Walden University for
her master’s in criminology with emphasis on Cybercrime and Identity Theft and
is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs that range from
art to life coaching, to food, to writing, Gardening, and opinion or history
pieces each week.
Irish Fare, Potpourri of Frugality. Kilbride
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