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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Champ,a mixture of mashed potatoes and scallions that is sometimes called poundies, is served with a mound of melted butter in the center. Traditionally, it's eaten with a spoon, starting from the outside of the mound and dipping each spoonful into the butter. In the old days, the tool used for mashing the potatoes was a pestle-shaped instrument called a beetle, thus the old Irish poem There was an old woman who lived in a lamp; she had no room to beetle her champ. She's up'd with her beetle and broke the lamp, and now she has room to beetle her champ. Ingredients:
2 lbs boiling potatoes, peeled and cut into 2 inch pieces |
1/2 cup milk or 1/2 cup light cream or 1/2 cup half-and-half |
6 tablespoons butter |
1 1/3 cups chopped fresh scallions or 1 1/3 cups fresh chives |
salt and pepper |
Directions:
1. Cook the potatoes in boiling water until tender,12 to 15 minutes. Drain and mash.
2. Meanwhile, in a medium saucepan, combine milk and 4 Tbsp of the butter. Heat until butter melts.
3. Add chives or scallions,reduce heat to a simmer and cook for 4 minutes or until scallions are soft.
4. Add potatoes, salt and pepper to the milk mixture and stir until blended.
5. To serve, spoon the champ into a deep bowl, make a well in the center and top with remaining butter.
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