Cally - Mashed potatoes with spring onions
Cally is something we would eat regularly at home when I was growing up. It's also known as champ in certain areas in Ireland, but this is what we called it in our house.
Normally the scallions would be roughly chopped and mixed in with mashed potatoes. You would then make a well in the middle of the mash and pour in melted butter (it's what my grandmother used to do) and dip each forkful in the butter. These days I prefer to lightly fry the scallions in butter to soften them. When wild garlic is in season this also gets added for extra flavour.
500g potatoes boiled in their skins for 10-15 minutes or until a knife pierces them easily or baked for 1 hour at 200c
50ml milk or cream
80g butter
6 Scallions finely chopped
20 leaves wild garlic finely chopped (optional)
Salt and pepper to taste
Strain the potatoes if boiled and peel
Salt and pepper to taste
Strain the potatoes if boiled and peel
If baked, scoop out the flesh
Put the potatoes through a ricer, add back into the pan they were boiled in with the milk, mix together
In a separate pan lightly fry the scallions and wild garlic if using in the butter until softened
Add to the mash and stir through until well combined
Season to taste with the salt and pepper
In a separate pan lightly fry the scallions and wild garlic if using in the butter until softened
Add to the mash and stir through until well combined
Season to taste with the salt and pepper
0 comments