Champ

Champ are a delicious version of mashed potatoes. They are of Irish origin and are really only mashed potatoes with the addition of thinly sliced green onions but they are really delicious! Maybe it's because the Irish really know how to make a good mash! After having worked in Ireland a couple times, I learned the tricks to excellent mash. Here is my version of champ, which adds some garlic and browned butter for extra mashed potato yumminess!!

Champ
potatoes, peeled, boiled, drained well, mashed, and still hot
thinly sliced green onions (or spring onions, or scallions, they're all the same)
minced garlic
brown butter (melt unsalted butter, then continue cooking it until it turns golden brown)
whipping cream, heated until warm
black pepper
salt

Ensure the potatoes are well mashed and smooth. Then add remaining ingredients, gradually. You want the potatoes to be thin and creamy, but not soupy. And you should be able to taste the garlic, pepper and salt so no flavor overpowers the other. The onions should appear quite prominently throughout the mix. The hardest part is knowing the proper ratios of cream and butter and this comes with practice. Both serve to add richness and thin out the potatoes, but too much butter makes them greasy and too much cream makes them gummy or soupy.
I was taught that after adding enough liquid, the potatoes should be able to be mixed with a whisk until smooth. The process goes a lot smoother if the potatoes, cream, and butter are all hot to begin with!