Champ Potatoes Recipe
Deliciously creamy potatoes, perfect with many dishes.
White or Russet will do well.
whipping cream can be used as well
Salt & Pepper
Add room temperature water and salt to a large pot and allow the salt to dissolve while you prepare the potatoes.
Wash and peel the potatoes. If you prefer to cook them with the skins on, you should scrub the heck out of them to be sure you get all the dirt off.
Bring milk and green onions to a boil. Allow to boil for a minute, then remove from heat and steep while cooking the potatoes.
Add the potatoes to the pot and turn your stove burner to high. Let the potatoes come to a boil, then allow them to boil for about 15-20 minutes.
Remove the potatoes from the pot, and allow them to sit until they are cooled enough to handle.
Mash the potatoes, then stir in the milk, sour cream and butter. Add salt and pepper to taste.
When you can easily get a knife through the middle of the potatoes, they are done.
You should start your potatoes in room temperature water for proper cooking.
Add more salt to the potato water than you think is necessary.
I don’t like the crunch of the green onions in my potatoes, so I strain them out before adding the steeped milk.
You can serve them immediately or the next day. Just heat and stir often for best results.