Champ
"Another traditional Irish preparation for potatoes, similar to Colcannon, but minus the cabbage."
photo by Starrynews
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
directions
- Cook scallions in milk until soft.
- Mash freshly-boiled potatoes; add hot milk and cooked scallions.
- Season to taste.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
So simple to prepare, and the scallions add a nice flavor. Thanks for sharing! ZWT8 -
I love these spuds! I went light on the scallions because of the picky hubby but even the smaller amount spread it's flavor lightly throughout the entire dish. I'll be doing this again for sure. Just make mashed potatoes and add green onions, cool :D. This was served with Deviled Beef and English peas. -
Loved this! Very simple and tasted great. Loved the scallions in this. Thanks JackieOhNo! for a nice treat. Made for Adopt A Tag. -
I love Champ, and this recipe reminded me of Grandma McKibbin's traditional Champ dish prepared every St. Patrick's Day and for most family dinners. I used Russet potatoes, but I think Yukon Gold potatoes would be a perfect match for this recipe. Thanks for a great recipe, Jackie OhNo! -
I love champ,and this version was very easy and very tasty..not to mention easier on the waistline than the original version,which is loaded with cream and butter.I did miss the decadence of the cream a little,but felt far more virtuous eating this version rather than the heavy guilt that I usually feel. A great dish that is always welcome on my plate!! Thanks JackieOhNo!Made for PRMR.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
