Prep 10 mins
Cook 20 mins
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.
- 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
- Cook the potatoes in boiling water until tender,12 to 15 minutes. Drain and mash.
- Meanwhile, in a medium saucepan, combine milk and 4 Tbsp of the butter. Heat until butter melts.
- Add chives or scallions,reduce heat to a simmer and cook for 4 minutes or until scallions are soft.
- Add potatoes, salt and pepper to the milk mixture and stir until blended.
- To serve, spoon the champ into a deep bowl, make a well in the center and top with remaining butter.
This is a really easy side dish for a weeknight. I made this along with the Baked-While-Intoxicated sausage recipe (also on Zaar) for a traditional Irish dinner of bangers and mash. The combination was great. Thanks for sharing, IrishChef!
I've had to make this recipe weekly since first trying it out on St. Paddy's Day. My children and grandchildren keep asking for more. It's simple and quick, and gives some flair to mashed potatoes. Thanks, Irish Chef, for this new "old family recipe." May God hold you in the palm of his hand.
Good, but nothing more than mashed potatoes with extra butter to me. Sorry, but the Irish influence did nothing for us.