Ingredients
- 6 to 8 Russet baking potatoes shopping list
- 1 bunch scallions (the bulbs and green stems) shopping list
- 1 1/2 cups milk shopping list
- 8 tablespoons butter shopping list
- salt and pepper shopping list
How to make it
- Clean the potatoes boil them whole in their skins until tender.
- While the potatoes are cooking, finely chop the scallions. In a small saucepan add the chopped scallions and milk, cover and slowly bring to a boil. Simmer for about 3 to 4 minutes. Set aside in the pan.
- While hot, peel and mash the potatoes. Add the scallion and milk mixture. Beat in about 4 tablespoons of butter. Salt and pepper to taste.
- Serve in four separate bowls with a tablespoon of butter in the center of each heaping bowl. Or serve in one large bowl dotted with butter on top.
- In this champ recipe you can substitute leeks, nettles or fresh peas for the scallions. It would still be a traditional Irish recipe.
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