Green Onion Smashed Potatoes Champ
Elevate your mashed potato game with Green Onion Smashed Potatoes Champ—a simple yet indulgent Irish-inspired side dish bursting with creamy comfort and fresh, herbaceous flavor. This recipe combines buttery russet potatoes, gently smashed for a rustic texture, with warm milk and melted butter for ultimate creaminess. The addition of sliced green onions (scallions) brings a vibrant, oniony kick that perfectly complements the rich potatoes. Finished with a hint of black pepper and an optional garnish of fresh parsley, this dish is as visually appealing as it is delicious. Ready in just 35 minutes, it’s the perfect accompaniment to hearty mains or a cozy, standalone treat. Try this easy, flavorful recipe today and transform your dinner table with a crowd-pleasing classic!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 teaspoons Salt
- 3 tablespoons Butter
- 1 cup Whole milk
- 1 bunch Green onions (scallions)
- 0.5 teaspoons Black pepper
- 1 tablespoon Optional: Fresh parsley
Instructions
Peel the large russet potatoes and chop them into evenly sized chunks, roughly two-inch pieces.
Place the potato chunks in a large pot and cover them with cold water. Add 2 teaspoons of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they can be easily pierced with a fork.
While the potatoes are cooking, prepare the green onions. Rinse them and thinly slice both the white and green parts. Set them aside.
In a small saucepan, combine the butter and milk. Warm them over low heat until the butter has melted, being careful not to let the mixture boil.
Once the potatoes are cooked, drain them thoroughly using a colander. Return the potatoes to the pot over low heat for 1-2 minutes to evaporate any remaining moisture.
Using a potato masher, gently smash the potatoes to your desired consistency. For a more rustic texture, avoid over-mashing.
Pour the warm butter and milk mixture over the smashed potatoes and stir gently to combine.
Fold in the sliced green onions and season with black pepper to taste. Adjust salt as needed.
Transfer the Champ to a serving bowl, dot the top with a small pat of butter if desired, and garnish with optional fresh parsley for a touch of color.
Serve hot as a side dish or enjoy on its own for a comforting, flavorful meal.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 5218 mg | 227% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 28.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 575 mg | 44% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 7423 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
