Yes, this is basically mashed potatoes, shot in a golden spring afternoon. But with the addition of a variety of alliums, it becomes champ – a classic Irish potato dish. I did mix it up ever so slightly for our dinner, but not much. I browned some minced onion and shallots in a small pan with butter, and then deglazed the brown butter and sticky, caramelly fond with heavy cream. I added a blob of butter, some sliced scallions and chives and let this sit on the stove (turned off – the latent heat wilted the scallions nicely) while I boiled some Yukon gold potatoes (preferred over a floury Russet for flavor). When the potatoes were tender, I smashed them with the cream-onion mixture and folded in a handful of grated Irish stout Dubliner cheese.
I read that traditional additions include peas or nettles, and I can testify that peas are wonderful with this (I had them with leftovers the next day). Nettles, though? Ooh, that’s a thing. I’ll be headed down to the crick this weekend and give that a try.