Champ

champ Ireland: Champ (Cally, Poundies)
@ EuropeanCuisines.com

The recipe (to serve about four):

  • 2 pounds potatoes
  • Salt to taste
  • 2/3 cup milk or milk and cream
  • 4 scallions, finely chopped
  • Freshly ground black pepper
  • 4-8 tablespoons butter

Wash and peel the potatoes and chop into large chunks; chop the scallions. Boil them together in salted water until tender, usually about 12-15 minutes.

Drain them carefully and allow to steam dry over very low heat, covered with a cloth. Then mash well.

Heat the milk (or milk-and-cream) in a pan on the stove or in the microwave. When hot, gradually add the milk to the mashed potatoes and blend well to make a soft but not wet or sloppy mixture.

Heat four bowls or plates and split the mashed potatoes among them. Grind pepper over each serving: then press a well into the top of each. Put a lump of butter in each well, and serve immediately.

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