St. Patrick’s Day Champ

  • Yield: 6 cups

Serve these mashed potatoes for dinner, then fry them up as “cakes” for breakfast the next morning.


3pounds russet or Yukon gold potatoes, about 8 medium
1teaspoon salt, divided
8 green onions
3/4cup whole milk
4tablespoons salted butter, plus additional for serving


  1. Peel potatoes, cut into large chucks, and place in a medium pan. Cover with water and add 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, 35 to 40 minutes.
  2. Remove from heat and drain potatoes well. Return to pot and let potatoes dry for a couple of minutes. (This will make the mashed potatoes lighter and fluffier.)
  3. Finely chop green onions. Place in a small saucepan. Add milk and simmer 4 minutes. Remove from heat.
  4. Add butter and remaining 1/2 teaspoon salt to potatoes and mash with a potato masher or fork. Gradually add hot milk and green onions, beating with a wooden spoon until smooth and creamy. Place in a warm serving bowl and top with a knob (a couple of tablespoons) of butter. Makes 6 cups.

Recipe by Diane Stopford.

Nutritional Info *per serving

  • Calories 110
  • Fat 5g
  • Cholesterol 10mg
  • Sodium 230mg
  • Carbohydrate 17g
  • Fiber 2g
  • Protein 2g