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One of the best-loved ways of cooking potatoes was (and is) to mash them with boiling milk, add chopped scallions or chives, and serve this creamy, green-flecked mixture with a blob of yellow butter melting in the center. Leeks, nettles, peas, and brown crispy onions are all delicious additions.

Cuisine: Irish
Type: Vegetables
Courses: Side dish
Serves: 1 people

Recipe Ingredients

6   Baking potatoes - (6 to 8)
  (such as Russet or Yukon Gold)
1   Scallions (bulb and green stem)
1 1/2 cups 355mlMilk
4 tablespoons 60mlButter - (4 to 8 tbspns)
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly-ground pepper. Serve in one large or four individual with a knob of butter melting in the center.

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

THE COMPLETE BOOK OF IRISH COUNTRY COOKING by Darina Allen (c) 1995 - Penguin Studio, New York, NY - 288 pages - $27.95 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest


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