Recipe by Irish Chef 54
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.
Top Review by KissKiss
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!
- 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
Directions See How It's Made
- 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.