This might look like an ordinary bowl of mashed potatoes, but is much more without much more effort. Irish Champ is the under-appreciated cousin to the more familiar tuber dish called Colcannon. Colcannon consists mainly of potatoes and cabbage (with the occasional addition of bacon or corned beef), where as Irish Champ is simply potatoes and chopped green onions.
I boil the unpeeled potatoes whole to keep them from becoming water logged. I use half-and-half for creaminess, of course some butter, and a whole egg that lends a pleasant rich taste without it becoming to heavy. I use an entire bunch of green onions, but don't let that alarm you. The mild onion taste that flavors the potatoes is quite harmonious with other Irish fare on the plate.
Speaking of Irish fare...
2 pounds russet potatoes (about 3 large), kept whole and scrubbed clean
6 Tablespoons (3-ounces) unsalted butter, melted
3/4 cup half-and-half, at room temperature
1 extra large egg, at room temperature
1 bunch scallions, roots and tips trimmed, finely chopped
Kosher salt to taste
Place the potatoes in a large pot and cover with cold water. Bring the water to a boil, reduce the heat to a simmer, and cook until the potatoes are easily pierced with the tip of a paring knife, about 40-45 minutes. Remove the potatoes from the water and set aside.
When potatoes are cool enough to handle (they should still be warm), peel them and push them through a ricer set over a large bowl. In a separate small bowl, whisk together the half-and-half and egg until combined. Add the melted butter and half-and-half mixture and whip vigorously with a wooden spoon until combined. Fold in the scallions and serve immediately with pats of butter. Enjoy!
Source: The Galley Gourmet