CHAMP
Provided by Darina Allen
Categories Milk/Cream Potato Side Vegetarian St. Patrick's Day Boil Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in the center.
- Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.
- 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. Beat into the mashed potatoes and serve hot.
- Chive Champ:
- Substitute freshly chopped chives for parsley.
- Dulse Champ:
- Soak a couple of fists of seaweed in cold water for an hour or more. Drain and stew in milk until tender, about 3 hours. Add a good knob of butter and some pepper and beat into the mashed potato. Taste and correct the seasoning. Serve hot.
- Pea Champ:
- This special champ could only be made for a few weeks when the fresh green peas were in season. Cook the peas in the boiling salted milk with a pinch of sugar until tender. Add to the mashed potatoes and pound together in the usual way.
IRISH CHAMP
Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.
Provided by Ita
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
- Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
- Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
- Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 46.8 g, Cholesterol 35.4 mg, Fat 13 g, Fiber 6.5 g, Protein 7.8 g, SaturatedFat 8.1 g, Sodium 420.1 mg, Sugar 5.9 g
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