Champ
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
43
Spice
64
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Scrub the potatoes and boil them in their jackets
2
Finely chop the scallions
3
Cover the scallions with cold milk and bring slowly to a boil
4
Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse
5
Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions
6
Beat in some of the butter
7
Season to taste with salt and freshly ground pepper
8
Serve in one large or four individual bowls with a knob of butter melting in the center
9
Champ may be put aside and reheated later in a moderate oven at 350°F
10
Cover with foil while it reheats so that it doesn't get a skin
11
Scrub the potatoes and boil them in their jackets
12
Finely chop the scallions
13
Cover the scallions with cold milk and bring slowly to a boil
14
Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse
15
Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions
16
Beat in some of the butter
17
Season to taste with salt and freshly ground pepper
18
Serve in one large or four individual bowls with a knob of butter melting in the center
19
Champ may be put aside and reheated later in a moderate oven at 350°F
20
Cover with foil while it reheats so that it doesn't get a skin
21
Parsley Champ: Add 2 to 3 tablespoons of freshly chopped parsley to the milk, bring to a boil for 2 or 3 minutes only, to preserve the fresh taste and color
22
Beat into the mashed potatoes and serve hot
23
Add 2 to 3 tablespoons of freshly chopped parsley to the milk, bring to a boil for 2 or 3 minutes only, to preserve the fresh taste and color
24
Beat into the mashed potatoes and serve hot
25
Chive Champ: Substitute freshly chopped chives for parsley
26
Substitute freshly chopped chives for parsley
27
Dulse Champ: Soak a couple of fists of seaweed in cold water for an hour or more
28
Drain and stew in milk until tender, about 3 hours
29
Add a good knob of butter and some pepper and beat into the mashed potato
30
Taste and correct the seasoning
31
Serve hot
32
Soak a couple of fists of seaweed in cold water for an hour or more
33
Drain and stew in milk until tender, about 3 hours
34
Add a good knob of butter and some pepper and beat into the mashed potato
35
Taste and correct the seasoning
36
Serve hot
37
Pea Champ: This special champ could only be made for a few weeks when the fresh green peas were in season
38
Cook the peas in the boiling salted milk with a pinch of sugar until tender
39
Add to the mashed potatoes and pound together in the usual way
40
This special champ could only be made for a few weeks when the fresh green peas were in season
41
Cook the peas in the boiling salted milk with a pinch of sugar until tender
42
Add to the mashed potatoes and pound together in the usual way