Champ
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
original recipe from irisheyes.com
List of Ingredients
8 medium potatos, peeled
small bunch of scallions (spring onions)
1/2 cup milk potato milk
salt and pepper
knob of cf margarine per person
Recipe
The best way to prepare the potatoes is to cook them in a steamer and then pass them through a food mill.
Alternatively, boil until soft but not mushy, drain and return them to the heat to dry somewhat before mashing.
In any case keep hot.
Chop the scallions finely, both green and white parts, and cook for 5 minutes in the milk sub.
Beat this mixture into the mashed potatoes until smoooth and fluffy, season to taste and serve a large mound on
each plate with a good knob of margerine melting into the top.
Each forkful is dipped into the melted margerine as it is eaten.
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