Champ Recipe
One morsel of this Champ and you are hooked to it forever. This Champ, when served as a Side Dish will always bring cheer to your table. I bet you haven't tried any European dish like Champ. Stock up on bags full of Vegetable as you will want to make this Champ a lot. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Champ.
Ingredients
1 1/2 pounds potatoes
Pepper
6 scallions
1 teaspoon salt
Water
4 pats butter
1 1/2 cups milk
Directions
Peel the potatoes and steep in cold water for 1 hour.
Cover the potatoes with cold salted water and boil until tender.
Drain well and dry off by laying a folded cloth on top and returning the pot to a gentle heat for a few minutes.
Now mash the potatoes.
Chop the scallions very finely, using the green tops as well as the young bulbs.
Put them into a bowl and scald by pouring boiling water over them. (This keeps the tops bright green.)
Drain them well.
Add them to the milk and bring to a boil.
Pour the milk and scallions into the mashed potatoes.
Add pepper and taste for salt.
Beat until light and fluffy.
Champ is served on individual soup plates in little mounds.
A crater is scooped out at the peak and a pat of butter dropped into the center.
This is a traditional Irish dish.
I can well remember eating it when I was a child.
The soft potato was scooped up with a spoon from the outer edges.
It was then dipped in the well of butter at the center.
How lovely it tasted then.
Cover the potatoes with cold salted water and boil until tender.
Drain well and dry off by laying a folded cloth on top and returning the pot to a gentle heat for a few minutes.
Now mash the potatoes.
Chop the scallions very finely, using the green tops as well as the young bulbs.
Put them into a bowl and scald by pouring boiling water over them. (This keeps the tops bright green.)
Drain them well.
Add them to the milk and bring to a boil.
Pour the milk and scallions into the mashed potatoes.
Add pepper and taste for salt.
Beat until light and fluffy.
Champ is served on individual soup plates in little mounds.
A crater is scooped out at the peak and a pat of butter dropped into the center.
This is a traditional Irish dish.
I can well remember eating it when I was a child.
The soft potato was scooped up with a spoon from the outer edges.
It was then dipped in the well of butter at the center.
How lovely it tasted then.
