Potato Irish Champ
This champ recipe is a traditional Irish take on the potato mash.
1 cup plus 2 tablespoons (280 ml) 2% milk
1 bunch scallions (6-8 scallions), washed, trimmed and thinly sliced
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 tablespoons (60 ml) butter, melted
While the potatoes are cooking, combine the milk, scallions, salt and pepper in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside.
When potatoes are done, drain them, but do not rinse them. Return potatoes to the stockpot and mash with a potato masher. With a wooden spoon, stir in the milk mixture until well combined.
To serve, divide the champ between four dinner plates, making each portion into a tall mound. Using the back of a teaspoon, make a small well at the top of each mound. Carefully pour 1 tablespoon (15 ml) melted butter into the well on each portion.
36 mg cholesterol
289 mg sodium
8 g protein
13 g fat
67 g carbohydrates