Irish Champ with Golden Cow Butter, Chorizo and Herbs
Recipe by Jenny Bristow
Butter and potatoes make a unique combination, especially with the new seasons crop and there is nothing more comforting than potatoes and butter, be they mashed, fried, roasted or boiled.
A few of my favourite ideas are warmed boiled potatoes in a bowl, with chopped spring onions with butter melting over the top, pan fried potatoes, onions & bacon, cooked in melted butter and topped with yoghurt or cream, but my favourite of all is champ made with mashed potato, butter, milk and seasoning.
A new variation for your summer eating.
900g/2 lbsb floury potatoes
100 gms/ 4 oz. Golden cow butter
150ml/1/4 pt milk
2 -3 spring onions, finely chopped
salt and freshly ground black pepper
100gms/ 4 oz. Chopped/ sliced cooked Chorizo sausage
Fresh Basil leaves
Cook the potatoes in a pot of boiling salted water until soft, then drain and mash finely.
In a separate pan, heat together the Golden Cow butter, milk, spring onions and seasoning until the butter melts.
Pour over the hot potatoes along with the chopped Chorizo and herbs, mix lightly together but do not over-beat or you will spoil the floury texture of the potatoes.
Serve piping hot with a good knob of butter on top.