4poundspotatoespeeled and cubed, Russet or Yukon Gold
½cupgreen onionschopped
½cupmilk
½cupheavy cream
2teaspoonsgarlic powder
6Tablespoonsbutter
Salt and Pepperto taste
Instructions
Add the cubed potatoes to a large pot of cold, salted water and bring to a boil.
Cook until the potatoes are fork tender.
While the potatoes are cooking, in a small sauce pan simmer the milk, heavy cream, and green onions for about 5 minutes. Do not boil, just maintain a slow simmer, stirring frequently. Set aside.
When the potatoes are fork tender, drain and return to the pot. To absorb extra moisture you can place a clean kitchen towel on top or turn the burner on low for a few minutes to reduce the moisture content, this makes the mashed potatoes creamier.
Add the garlic powder to the potatoes and mash thoroughly with a hand mixer.
Add the green onion mixture, salt and pepper, and 4 tablespoons of butter to the mashed potatoes. Stir until the butter is melted and everything is well combined.
Melt the remaining two tablespoons of butter in a small bowl in the microwave.
Pile the Irish Champ into a serving bowl and drizzle the melted butter over the top!