Traditional Irish Champ

Recipe Ingredients

6		Unpeeled "old" potatoes, Yukon Gold - - (to 8)
1 cup	62g / 2.2oz	Chopped scallions or spring onions
		(or 1/2 cup chopped chives)
1 1/2 cups	355ml	Milk
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Scrub the potatoes and boil them in their jackets. Chop finely the scallions or spring onions or chives. Cover with cold milk and bring to the boil. Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions, beat in the butter. Season to taste with salt and freshly ground pepper.

Serve in a large or individual bowls with a knob of butter melting in the center.

Champ may be put aside and reheated later in a moderate oven, 350 degrees. Cover with aluminum foil while it reheats so that it doesn't get a skin.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Darina Allen of Ballymaloe Cookery School - From the TV FOOD NETWORK - (Show # CL-8842 broadcast 03-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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