You reach the kitchen and your vision blurs.
Blurry at first, now everything looks violet.
You touch your face. You have huge glasses.
You take them out and check: violet-colored glass, that was it.
Where did those glasses come from?
You don't have time to wonder because you realized you have a beard. A beard that's about 3 days old.
But you're a woman!
Something's weighing on your chest, and it's not the desperation to know what's happening. It's your concern for world peace and hunger in Africa.
You run to the mirror to check what you already suspect: you've become Bono .
Unconcerned, you return to the kitchen and prepare this puree to honor your new homeland.
How's the champ: Irish mashed potatoes?
Kids, you have no idea how delicious this mushroom is. It seems to be very common in Ireland alone. And it's ideal, absolutely ideal, to accompany meats.
If you're afraid of the almost raw green onion thing: fear not. Believe me, it's great. It adds a crunchy touch and goes perfectly. I know the Irish drink a lot of beer, but let's trust them a little, shall we?
I highly recommend them to accompany meats or chicken, I used them to accompany this delicious Loin with mushroom cream .
Ingredients
For 3 portions
- 3 potatoes
- 2 spring onions
- 1/2 glass of milk
- 1 CDA. of butter
Recipe for Champ, the Irish mashed potatoes
with or without you
1. Peel the potatoes and boil them in plenty of water.
2. Once they're ready, drain them well and mash them while they're still hot. Add the tablespoon of butter and stir.
3. Chop the spring onion and add it to the milk. Heat until the milk foams (just a little foam), then remove from heat. Let it cool.
4. Mix the onion milk with the puree. Mix well. I recommend adding all the onion to the blender first, then the milk a little at a time, so you get the consistency you want.
5. Serve the champagne piping hot, with a small piece of butter on top. Oh, and good luck with the Nobel Prize, honey.
This is how the champ turned out.
This is how Bonito eats it
And if you want to see more potato recipes, I highly recommend these creamed potatoes , simple and delicious. And these boiled potatoes, but with a twist .
Hi Paulina, I'm greeting you from Asunción. I've made several of your recipes and they've turned out amazing. Thank you. Today I made pork loin with mushrooms and this purée came out delicious, smooth, with just the right ingredients. I'll let you in on a secret. At home, my friends and colleagues think I'm a genius in the kitchen. Don't tell them anything, they'd be a genius without you. Luckily, you don't charge royalties.
I made your recipe and it turned out great! Thank you so much for sharing. Kisses.
Paulina: - The spring onion, or spring onion from the Spanish soil, doesn't taste like green onions. It's fine as a substitute, but it doesn't taste like green onions, it doesn't smell, it doesn't crunch... It doesn't write, it doesn't call... And I miss it so much. Haha.
Mmm, that reads so good!!! I'm going to make it this week!