A blog suggests adding egg yolk to mashed potatoes, and we aren’t happy about it.
Ah, mashed potatoes. Is there anything better? For most Irish people, nothing quite compares to this culinary classic.
Colcannon, or champ, is an Irish variation of this excellent dish and is beloved by many across the island of Ireland.
But when a blog suggested adding a rather unusual addition to the mix, we were less than impressed.
What is it with Irish people and potatoes? – a long-standing love affair
Do the Irish really love potatoes that much? It has become a stereotype over the years, but there is truth behind it.
In the beginning, it was purely practical. Part of the reason why the Great Hunger was so devastating was that potatoes made up a huge proportion of Irish diets in the early 1800s.
The plant potatoes come from is hardy and easy to grow in Irish soil, and the vegetable is dense in calories and nutritious, making it ideal for a country gripped by poverty.
But even now, we Irish love our spuds.
Adding egg yolk to mashed potatoes – a bold claim
The controversial claim was made in an article on Lifehacker. The author guides readers on how to make a good pot of mashed potatoes.
She claims that adding an egg yolk to the mash makes the dish “creamy” and “rich”.
We’re all for adjusting a traditional dish to spice things up a little, but the question remains: when should a classic just remain a classic? After all, can you really improve on perfection?
The correct recipe – according to us
To clear things up, we have included our guide to making the perfect colcannon below:
Here’s what you’ll need:
- Around four peeled and cut potatoes
- 300g of chopped kale (you can also use chard or cabbage)
- Three minced onions
- Milk or cream (the more, the better, to be honest)
- A little salt, to taste
In a medium pot, cover your potatoes with water and add some salt. Bring the pot to a boil for around 15-20 minutes, or until you can feel them tender under a fork. You can then drain your spuds in a colander.
Next, it’s time to cook the kale and onions. Do this in the butter for around four minutes, or until they have wilted a bit. You don’t want to cook them for too long, or they’ll lose too many of their nutrients. Next, add in the green onions for around 60 seconds.
It’s now time to mash your potatoes, using milk, cream, and your cooked greens. Reduce to a medium heat, and mix all the ingredients up with a fork or a masher.
Add salt until it tastes how you like it, and stick in some butter as well.
And that’s it, you’re done! Serve hot to finish and enjoy.
Of course, we are only kidding here (partly). Everyone to their own and all that. But seriously, we do strongly recommend trying the above recipe before you start cracking those eggs. You won’t regret it!
