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Sour Cream Irish Champs

Author Student Chefs Adreanna Russell and Sahil Ahuja from Durham College

Ingredients

  • 500 g (3 lrg) Yukon gold potato peeled
  • 100 ml (3-4 Tbsp) sour cream
  • 60 g (5 Tbsp) leek julienne
  • 100 g green onion sliced
  • 100 g 3 Tbsp butter
  • Salt and black pepper

Instructions

  • Cut potato into large dice (about 2 inch cubes). Cover with cold salted water and quickly bring to simmer. Cook until tender, about 20 min.
  • Heat butter in sauté pan, add leek and cook until translucent. Reserve.
  • Drain potato and mash. Add butter-leek, sour cream, green onion and season.

Notes

Chef’s Note: this is a rustic dish and the potatoes do not have to be completely smooth.