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St. Patrick's Day: Champ

Source of Recipe


From "The Irish Heritage Cookbook" by Margaret Johnson



List of Ingredients



• 2 pounds boiling potatoes, peeled and cut into 2-inch pieces
  
• ½ cup milk
  
• 6 Tbsp butter
  
• 1-1/3 cups chopped fresh chives or scallions
  
• Salt and freshly ground pepper to taste
  






Instructions



1. Cook the potatoes in boiling salted water until tender, 12 to 15 minutes. Drain and mash.
   
   
2. Meanwhile, in a medium saucepan, combine the milk and 4 tablespoons of butter. Heat over medium heat until the butter is melted. Add the chives or scallions, reduce heat to a simmer, and cook until the chives or scallions are soft, 2 to 4 minutes.
   
   
3. Add the potatoes, salt and pepper to the milk mixture and stir until blended. To serve, spoon the champ in a deep bowl, make a well in the center, and top with the remaining butter. Serve at once.
   
   Serves 4 as a side dish.