by Kat Behling
A traditional Irish peasant dish, Champ is a simple mixture of mashed potatoes and scallions or chives. It’s served in a mound with a well of melted butter in the center and eaten with a spoon, starting from the outside and dipping each tasty spoonful into the buttery center. It’s a quick and easy side dish.
- 6-8 unpeeled baking potatoes (i.e. Yukon Gold or Russets)
- 6 chopped fresh scallions or chives
- 1-1/2 cup milk, cream or half & half
- 8 tablespoons butter
- salt and fresh ground pepper to taste
- Boil unpeeled potatoes until tender.
- In a pot, cover scallions or chives with cream and bring to slow boil; simmer 3-4 minutes then remove from heat.
- Meanwhile, peel and mash potatoes.
- Mix potatoes with cream mixture. Beat in 4 tablespoons butter. Season to taste with salt and pepper.
- To serve, spoon the champ into a deep serving dish or four individual bowls; make a well in center and top with remaining butter. Serve immediately.
Makes 4 servings.
To reheat: Place in an over-proof dish, cover with foil and reheat in 350 degree oven.