2 lbs boiling potatoes, peeled and cut into 2 inch pieces
1/2 light cream or half-and-half
6 tablespoons butter
1 1/3 cups chopped fresh scallions or fresh chives
salt and pepper
Cook the potatoes in boiling water until tender,12 to 15
minutes. Drain and mash.
Meanwhile,in a medium saucepan, combine milk and 4 Tbsp of the buter. Heat until butter melts.
Add chives or scallions,reduce heat to a simmer and cook for 4
minutes or until scallions are soft.
Add potatoes, salt and pepper to the milk mixture and stir
To serve, spoon the champ into a deep bowl,make a well in the center and top with remaining butter.
Pairs Well With
Champ, a mixture of mashed poatatoes and scallions that is sometimes called poundies, is served with a mound of melted butter in the center. Traditionally, it's eaten with a spoon, starting from the
outside of the mound and dipping each spoonful into the butter. In
the old days, the tool used for mashing the potatoes was a pestle-
shaped instrument called "beetle," thus the old Irish poem:
There was an old woman who lived in a lamp;
she had no room to beetle her champ.
She's up'd with her beetle and broke the lamp, and now she has
room to beetle her champ.
My Grandad KELLY loved this and would say the poem at the table, just before he'd dig in.