Champ

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

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Introduction

Traditional Irish way of serving mashed potatoes. Traditionally this would have been a main meal but goes well with most things as a side dish. The spring onions can be replaced by young nettle tops or herbs as a variation.

Ingredients

Serves: 4

Metric Cups

1 kilogram potatoes
150 millilitres full fat milk
5 spring onions (finely chopped)
125 grams butter
salt
pepper

2⅕ pounds potatoes
5 fluid ounces whole milk
5 scallions (finely chopped)
4⅖ ounces butter
salt
pepper

Method

Champ is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat a pan of salted water and boil the potatoes in there skins until tender. Drain and dry them over a low heat. Peel and mash them well.

While the potatoes are cooking put the milk and chopped spring onions into a saucepan, bring to the boil and simmer for a few minutes.

Gradually beat into the mashed potatoes to form a soft but sloppy mixture. Beat in half the butter and season well. Divide champ between four serving plates and make a well in the centre of each serving.

Cut the remaining butter into four pieces and put one in each well. Serve and enjoy.

Heat a pan of salted water and boil the potatoes in there skins until tender. Drain and dry them over a low heat. Peel and mash them well.

While the potatoes are cooking put the milk and chopped scallions into a saucepan, bring to the boil and simmer for a few minutes.

Cut the remaining butter into four pieces and put one in each well. Serve and enjoy.